So… I was thinking of a cheese ice cream flavour for awhile and wanted to pair it with nori. This flavour combination is so nostalgic for me and reminds me of my sister, who used to make cheese toasties with seaweed for us. Those were the 90s with no (barely any?) internet, and she wasn’t into cooking seriously or anything so I don’t know how she came up with it but it was the bomb. The seaweed was the kind that had a layer of sweetness, and together with the salty processed cheese on a toasted white bead, it was so good.
I considered many ways to incorporate the cheesiness into an ice cream base – melted cheese? Folding cheese bits in? Then I came across Van Leeuwen’s Mac & Cheese ice cream and it was like omg DUH? That cheese powder will be perfect! It’s like the Mac & Cheese sauce, but in an ice cream.
My sis used to get those Japanese seaweed with a blue packaging that I can’t find these days, so I used Korean seaweed instead and crushed them up in a ziploc bag.
The husband thought this was absolutely bonkers. He was already judging it when I told him about it, but when he tried it he was ever more convinced it was the strangest thing ever. I love this flavour combo but I think as an ice cream… It’s really confusing AF for my taste buds.
Will I make it again? Probably not…
Now to guess how long it will remain in our freezer until I manage to get friends over to try… 😂
I’m thinking of a new content series #caniticecream to test out the strangest, oddest ice cream flavours. Any flavour contributions will be greatly appreciated 😛
Kraft Cheese Ice Cream with Nori
No Mac, but lots of Cheese ice cream. Adding nori is optional, but adds an umami hit to the buttery, cheesy base.
Ingredients
Instructions
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In a saucepan: Add heavy cream, milk, sugar, light corn syrup, salt and Kraft cheese powder. Heat over stove, whisking constantly until cheese powder dissolves (do not let it boil).
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Separate eggs - store egg whites for another recipe. Place egg yolks in a medium bowl.
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Temper egg yolks: Spoon warmed cheese-milk mixture into egg yolks, whisking constantly. (I usually add another 2-3 ladles of warmed milk)
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Return egg mixture back to saucepan. Heat while stirring constantly with a heatproof spatula, heating until mixture thickens and coats the back of the spatula.
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Pour mixture through a sieve into a resealable ziploc bag, or bowl. Store in the fridge overnight until mixture is very cold.
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Once mixture is very cold, churn them in your ice cream maker according to manufacturer's instructions.
Optional: Add crushed nori while churning.
