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Author Notes: Last year I discovered liu sha bao (流沙包), a steamed bun filled with a molten custard flavored with salted duck egg yolks. It's salty and sweet and oh so very rich.
To capture the custard in ice cream form, I adapted Jeni's frozen custard base by substituting 3 of the raw egg yolks with 3 cooked salted duck egg yolks. You can find cooked salted duck egg yolks at a Chinese grocery store or make them yourself. I also added some turmeric powder to amp up the yellow coloring (another trick I learn from Jeni!), but you won't taste it in the final product.
I'd highly recommend making mochi ice cream with this flavor; it's basically the ice cream form of liu sha bao! —Joy Huang | The Cooking of Joy
Makes about 1 quart
- 3 cooked salted duck eggs
- 2 tablespoons cream cheese, softened
- 1/2 teaspoon kosher salt
- 1/8 teaspoon turmeric (optional)
- 2 3/4 cups whole milk
- 3 large raw egg yolks
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 cup heavy cream
- 3/4 cup sugar
- 2 tablespoons light corn syrup
- Carefully crack and peel the salted duck eggs, removing the whites until you are left with only the egg yolks. Mash the egg yolks in a medium bowl, then add the cream cheese, salt, and turmeric and whisk until smooth.
- Mix about 2 tablespoons of the milk, the raw egg yolks, and cornstarch in a small bowl and set aside. Fill a large bowl with ice and water.
- Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually add about 2 cups of the hot milk mixture to the egg yolk mixture, one ladleful at a time, stirring well after each addition. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a heatproof spatula, just until the mixture thickens. Remove from the heat and strain through a sieve if necessary.
- Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Remove the frozen canister from the freezer, assemble your ice cream machine, and turn it on. Pour the custard base into the canister and spin until thick and creamy.
- Pack the custard into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.