Prep time: 15 min
Cook time: 15 min
Total time: 3.5 hours
4 large egg yolks
¾ cup granulated sugar (¾ cup = 156g)
2 cups whole milk
1 cup heavy cream or heavy whipping cream
4 tbsp yuzu marmalade
1 pinch Kosher salt
In a mixing bowl, beat the sugar and egg yolks at medium-high speed until the mixture is fluffy.
In a medium saucepan, bring the milk to simmer. Do not let it boil.
Slowly add the warm milk into the egg mixture, whisking constantly at the lowest speed. Begin by adding the milk in spoonful by spoonful. Once the mixture gets warmed up, slowly pour the rest of the milk in and mix all together.
Transfer the custard mixture back into the saucepan. Cook over medium heat and stir it constantly with a spatula, until the custard is thick enough to coat the back of the spatula. This will take about 4-5 minutes. Do not let the custard boil as it will turn into scrambled eggs!
Pour the heavy cream into a medium-sized glass bowl and set it on an ice bath in a larger bowl. Set a mesh strainer over the bowl of heavy cream and pour the custard into the strainer.
Whisk in the yuzu marmalade and salt. Stir until the custard cools over and chill it thoroughly in the refrigerator.
Pour the custard mixture into a deep baking dish, or bowl made of plastic or stainless steel, and leave it in the freezer.
After 45 minutes, check on the ice cream mixture. As it starts to freeze near the edges, remove it from the freezer and beat it vigorously with a spatula or a whisk. Make sure that all the frozen sections are broken up. Put it back in the freezer afterwards.
Continue to check and beat the mixture every 30 minutes, until the ice cream is frozen. This will take 2-3 hours.