Japanese Yuzu Citrus Ice Cream, #IceCreamWeek

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! 

The Ninja Baker's S'More Birthday Cupcake

Today we are celebrating Jen of Juanita's Cocina's Birthday with an Ice Cream Party! We love Jen oodles and bunches! We invite you all to head over to her website today to wish her the happiest of birthdays. You can also stop by her Facebook wall to wish her a Happy Birthday there as well!

Jen , the birthday queen,  loves a good lemon pucker. Even more than a smooth, rich chocolate!  To complement  her (undoubtedly lemon) cake, I whipped up some Japanese Yuzu Citrus Ice Cream.

Japanese Yuzu Citrus Fruit

Yuzu is a cross between a sour mandarin orange and a lemon. (Some say it has a lemon-lime flavor.) In Japan, the fruit is sold everywhere. For some reason, farmers don’t grow and/or mass-produce the citrus in the U.S. so we’re stuck with the juice form. If you don’t have an Asian market nearby, Amazon sells (pricey) yuzu juice. But, the yuzu accent in ice cream is worth every penny. It’s not overly citrus-y but there is the sparkle of a slightly lemon flavor in rich cream. Yum!

Japanese Yuzu Citrus Ice Cream

Yuzu is a cross between a sour mandarin orange and a lemon. (Some say it has a lemon-lime flavor.) Creamy and rich there is a sparkle of  lemon flavor in this ice cream.

  • 2 teaspoons gelatin powder
  • 2 tablespoons cold water
  • 1 coconut milk
  • 2 cups heavy cream
  • ¼ cup yuzu juice
  • 2/3 cup sugar
  1. Bloom the gelatin. (Sprinkle the gelatin over the water. Allow the gelatin to absorb the water for about 3 minutes.)
  2. In a saucepan over medium-low heat, mix all the ingredients together. Stir well and make sure the gelatin and sugar are completely dissolved. Take off the heat and bring to room temperature. Refrigerate over night.

  3. Scoop the slightly gelled mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:
Mint Chocolate Chip Brownie Ice Cream Cake by Cravings of a Lunatic
Ice Cream Crunch Cake by Juanita's Cocina
Birthday Ice Cream Bombe by girlichef
Japanese Yuzu Citrus Ice Cream by Ninja Baker
Coconut-Key Lime Pie Ice Cream Cups by The Kitchen is My Playground
Salted Caramel Ice Cream by Cookistry
Chocolate Malt Ice Cream Cake by Food Babbles
Funfetti Ice Cream Krispie Cupcakes by The Spiffy Cookie
Brownie Fudge Ripple Ice Cream by Poet in the Pantry
Wild Blueberry Ice Cream Smoothie by Foodness Gracious

And the famous ice cream makers from Vermont - Ben & Jerry 

Please join us today, Saturday, August 17th at 2 p.m. (Eastern Standard Time) for our PinChatLive Event happening simultaneously on Pinterest and G+. We'll be announcing the winners of our giveaway and talking ice cream! Please join us for our Ice Cream Social at 2 pm! We have ice cream cookbooks up for grabs. We also have 10 Ben & Jerry's Swag Prizes up for grabs. So check out our Pinterest Board, #IceCreamWeek during the event at 2 p.m. today to win one of these amazing prizes!

Wishing you a celebration of today, whether or not it's your birthday.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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