Salted Egg Yolk Craze is all around Singapore and you can almost have salted egg yolk in everything ~ from savoury to sweet – from mains to desserts.
Being a big fan of salted egg yolk, of course I joined in the bandwagon and went around hunting and tasting the salted egg yolk dishes. I happened to chanced upon an Ice Cream Parlor that sold unusual flavors like Chili Crab, Pepper Crab, Foie Gras, Truffle. Salted Egg Yolk, etc
I immediately fell in love with the Salted Egg Yolk and bought a pint home. However, it was at the other end of Singapore from where I stay and there is no way for me to travel down too frequently just to buy the ice cream.
So I decided to just remake it in my kitchen again hehe. Although I have an ice-cream maker at home, my freezer is forever full and there is no space to pre freeze the ice-cream maker for churning.
As such, I decided to use the no-churn method which is super easy and can be made in 15 minutes.
All you need is 4 ingredients
1st, remove all the black sandy, muddy soil from the salted egg yolk. Clean and wash thoroughly. Separate the egg yolk from the whites and steam/ microwave/ bake the egg yolk. I microwaved the egg yolk in the microwave oven for 1 minute. Please do cover the bowl with a microwavable cling wrap before microwaving.
Transfer the cooked egg yolk into a blender (you can reserve some to sprinkle over the ice cream mixture later before freezing)
and blend it with milk and salt
Combine the blended mixture with a can of condensed milk
Set aside and move on to whip the cream. Make sure that the cream is very very cold so that it can be whipped into its full volume. Whip under high speed until the cream form a soft peak
Gently fold 1/3 of the cream into the salted egg mixture first. Do not stir. You do not want to lose too much air that was incorporated into the cream earlier.
When the 1st portion of the cream is well-combined into the salted egg mixture, add in the remaining cream and continue to fold until the mixture is smooth and well-combined
Transfer the mixture into a freezable container and sprinkle over the remaining crumbled egg yolk (if any)
Cover the ice cream mixture with a piece of wax paper, plastic wrap or baking paper, pressed directly in the surface of the ice cream. This will prevent ice crystal and frost from forming on the surface of the ice-cream.
Cover the container with a lid and freeze for at least 6 hours or until the ice cream is hardened
- 10 Cooked Salted Egg Yolk (steamed/ baked/ microwaved)
- 240ml Full cream Milk
- 1 Can (387ml) Sweetened Condensed Milk
- ½ teaspoon Salt
- 480 ml Heavy Whipping Cream
- Blend the Cooked Salted egg yolk (reserve some to sprinkle over the ice cream mixture before freezing; optional) with milk and salt in a blender until smooth.
- In a large mixing bowl, combined the blended salted egg mixture and sweetened condensed milk
- Set aside
- In a separate mixing bowl/ stand mixer, whip the cold heavy whipping cream until it reaches soft peak under high speed.
- Scoop ⅓ of the whipped cream into the salted egg mixture and gently fold until well combined.
- Pour in the remaining whipped cream into the egg mixture and continue to fold gently until the mixture is well combined and smooth
- Transfer the mixture into a freezable container
- Sprinkle any remaining salted egg yolk crumbles if any.
- Cover the mixture with cling wrap, wax paper or baking paper, pressed directly on the surface of the ice cream
- Freeze for 6 hours or until the mixture become firmer.