To Freeze the Ice Cream Bowl (at least 24 hours prior)

Cup of Yum
1. If you‘re using an ice cream maker that requires you to pre-freeze the bowl (like this one), make sure to freeze it for at least 24 hours. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning. I use an ice cream maker that does not require pre-freezing the bowl. If you don‘t have an ice cream maker, I hope this post helps.

To Make the Ice Cream Mixture

1. Gather all the ingredients. 
2. In a mixing bowl, beat 4 large egg yolks and ¾ cup sugar at medium-high speed until fluffy (it’ll take about 2–3 minutes).
3. In a medium saucepan, bring 2 cups whole milk to a simmer (don‘t let the milk boil).
4. SLOWLY add the warmed milk into the egg mixture, whisking constantly at the lowest mixer speed (pour in one spoonful at a time at the beginning). Once the mixture gets warmed up, slowly pour in the rest of the milk and mix it all together.
5. Transfer the custard mixture back into the saucepan. Cook over medium heat, stirring constantly with a silicone spatula until thick enough to coat the back of the spatula, about 4–5 minutes or so. NEVER let the custard boil because your custard will turn into scrambled eggs.
6. Pour 1 cup heavy (whipping) cream into a medium-size glass bowl. Set it over a larger bowl filled with ice. Use a fine-mesh strainer to strain the custard mixture into the bowl of heavy cream.
7. Whisk in 4 Tbsp yuzu jam (marmalade) and ⅛ tsp Diamond Crystal kosher salt. Stir until cool over the ice bath. Then, chill the custard thoroughly in the refrigerator.

To Churn the Ice Cream

1. Pour the custard into your ice cream maker and churn the mixture according to the manufacturer’s instructions, usually about 25 minutes. Transfer the ice cream to an airtight container and freeze until firm.

To Serve

1. Scoop the Yuzu Ice Cream into individual bowls and garnish with yuzu tea. Enjoy!

To Store

1. You can keep it in the freezer for up to 2 weeks, but enjoy it sooner for the best flavor and color and to avoid the formation of ice crystals on the surface.