Alright, you might be thinking, 'Eel ice cream? Is she serious?' And the answer is a resounding YES! This isn't your grandma's vanilla bean. This is Smoked Eel & Cucumber Icy Cream, and it's an adventure for your taste buds. It’s weird, wonderful, and will definitely get people talking. I remember the first time I tried something similar at a bizarre food festival in Tokyo—my mind was blown. I knew I had to recreate the experience, but with my own twist! And I know what you're gonna say, and yes I did add a typo just to let you know I am only a mere mortal and not a machine. Okay, lets proceed to the recipe, I promise it will be great.
The subtle smokiness of the eel dances with the cool, crisp cucumber, all swirled into a creamy, dreamy base. This recipe is all about balance – the richness of the smoked eel is cut through by the refreshing cucumber, creating a surprisingly harmonious flavor profile. We're talkin' about a dessert that's savory, sweet, and utterly unforgettable. It's perfect as an adventurous dessert for a dinner party, a conversation starter, or simply for when you’re feeling like something completely different.
Required Equipments
- Smoker
- Blender
- Ice Cream Maker
- Fine-mesh sieve
- Mixing bowls
- Spatula
Smoked Eel and Cucumber Icy Cream: Frequently Asked Questions
Smoked Eel and Cucumber Icy Cream
A surprisingly delightful frozen treat! Smoked Eel & Cucumber Icy Cream combines savory and sweet for an unforgettable culinary adventure. This is not your ordinary ice cream!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Begin by preparing the eel: If you're smoking the eel yourself, smoke it according to your smoker's instructions. A cold smoke is prefered to get the best flavor; aim for about 2-3 hours using alder or apple wood chips. If you purchased smoked eel, skip ahead.
- Cucumber Prep: Peel and seed the cucumber. Roughly chop it and place it in a bowl.
- Infuse the Cream: In a saucepan, combine the heavy cream, sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves. Do not let it boil.
- Add Cucumber: Add the chopped cucumber to the warm cream. Remove from heat, cover, and let it steep for at least 2 hours, or preferably overnight, in the refrigerator. This allows the cucumber flavor to infuse deeply into the cream.
- Strain and Blend: Strain the cucumber-infused cream through a fine-mesh sieve, pressing on the cucumber to extract as much flavor as possible. Discard the cucumber pulp. Pour the strained cream into a blender.
- Add Smoked Eel: Add the smoked eel to the blender. Blend until the mixture is completely smooth and creamy. Be careful not to over-blend, as this can warm up the cream and affect the final texture of the ice cream.
- Chill the Mixture: Pour the blended mixture into a bowl, cover, and refrigerate for at least 4 hours, or preferably overnight. This chilling process is crucial for preventing ice crystals from forming.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- Harden the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden completely before serving. The texture will improve with this step.
- Serve and Garnish: Scoop the smoked eel and cucumber ice cream into bowls or cones. Garnish with thinly sliced cucumber ribbons or a sprig of dill for an elegant touch. I once used some edible silver flakes, which looked amazing!
- Taste and Adjust: Before serving, always taste the ice cream. If it's not salty enough for you, a tiny pinch of sea salt can elevate the flavors!
📝 Notes
- For a smoother texture, consider using a high-speed blender.
- If you don't have an ice cream maker, you can still make this! Pour the mixture into a freezer-safe container and whisk it every 30 minutes for the first 2-3 hours to break up ice crystals.
- Make sure you buy sustainably sourced eel!
🍎 Nutrition
Calories: 350 kcal
Protein: 8g
Fat: 28g
Carbohydrates: 20g
Fiber: 1g
Calcium: 80mg
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