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 eckitchensg.com

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.

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