Salted Egg Yolk Ice Cream


This is getting dangerously serious guys… @irvinssaltedegg issued a #cookoffchallenge and when I saw it I knew I had to make this easy Salted Egg Yolk Ice Cream to go with their crispy fish skin! Who knew that you could build a brand/ business from salted egg flavoured crispy fish skin – so proud of this home-grown Singaporean brand (they ship to some international countries btw). 

Anyways, I found a really handy 4-ingredient no-churn recipe from @eckitchensg and adapted it slightly 🙂

Recipe adapted from

Ice Cream

  • 10 salted egg yolks
  • 250ml full cream milk
  • 1/2 tsp salt
  • 1 can (approx 390g) condensed milk
  • 500ml whipping cream

Topping: Irvin’s salted egg fish skin, salted egg yolk and chilli powder

  1. Steam salted egg yolks over medium heat for 20 minutes.
  2. Mash 1 egg yolk and set aside.
  3. Place remaining 9 egg yolks, milk and salt in a blender and blitz until smooth.
  4. In a large mixing bowl, combine egg yolk mixture with condensed milk.
  5. In a stand mixer, whisk whipping cream until you achieve soft peaks
  6. In 3 parts, fold whipped cream into egg and condensed milk mixture.
  7. Pour into a freezer friendly container and top with mashed salted egg yolk.
  8. Freeze for at least 6 hours or overnight.
  9. To serve: top with crushed crispy fish skin, mashed salted egg yolk and some chilli powder.

#irvinscookoff2020 #saltedeggyolk #icecream #fishskin #crispyfishskin #dangerouslyaddictive #foodstagram #foodie #f52grams #foodiesg #instafood #sgfood #yummy #food #flatlay #flatlaytoday

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s