Sea Urchin Ice Cream
February 17th, 2010
Often times when working with sea urchin there are pristine tongues and slightly beaten up or irregular shaped pieces. We believe in highlighting the beautiful seafood, sometimes lightly smoked, although the irregular pieces are often an after thought. When we were working with a large supply of sea urchin we started looking into finding ways to highlight the after thoughts. One delicious result is our sea urchin ice cream. It goes wonderfully well with soups as well as the base for raw fish preparations.
Sea Urchin Ice Cream
220g whole milk yogurt
165g Santa Barbara Sea Urchin
130g cream cheese
110g liquid glucose
3.5g salt
1 scraped vanilla bean
Puree all ingredients in a blender. Strain through a fine
meshed strainer. Freeze the mix in a paco jet canister and then process or
freeze in an ice cream maker.
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Posted in Ideas in Food