Salted Egg Yolk Mochi Ice Cream
Earlier last year I discovered a new kind of steamed bun, the liu sha bao . I think translated directly it means "quicksand bun" but it's actually a lot better tasting that it sounds. Inside is a molten filling made of salted egg yolk custard, and I could probably eat 5 of them in a row. I tried making some a few weeks ago, but the result was just okay and not really worth all the work when I can just get the perfected bun at dim sum. Because of that experiment I still had 3 cooked salted duck eggs sitting in my fridge, though, so I figured I'd try to make an ice cream out of them. I followed the template of Jeni's Salty Vanilla Frozen Custard , but I replaced 3 of the raw egg yolks with 3 cooked salted duck egg yolks, which you can find in the egg section of a Chinese grocery store. I reduced the salt a little because the egg yolks were already salted and added a little bit of turmeric to increase the yellow coloring of the ice cream. It still comes ...