sugar cube stars ✦

Lion Ice Cream

click on the above image for the original recipe!

Ingredients (makes 4-5 servings)

Vanilla Ice Cream

• 1 egg yolk
• 80mL milk
• 45g white/caster sugar (A)
• A little vanilla extract
• 100mL fresh cream

Blue Hawaii Gelato

• 5g powdered gelatin
• 2 tablespoons water
• 180mL soda water
• 2-3 tablespoons lemon juice
• 2 tablespoons caster/white sugar (B)
• 120mL shaved ice syrup (blue hawaii flavor)

Decoration

• 100mL fresh cream
• 2 teaspoons white sugar (C)
• 2 chocolate pens (one blue, one chocolate)
• 8-10 almonds (or any amount you like)

Preparation

Clear some space in your freezer before you start making this recipe.

Steps

1. Add the egg yolk and sugar (A) to a bowl and mix well.
   
   ★ Ichika's Advice ★
   Incorporating a lot of air in the mixture now helps the heat disperse more gently later on!
2. Heat milk in a saucepan until just before boiling.
3. Add (2) to (1) little by little and mix well. Strain through a strainer and return to the pot.


4. Cook on low heat and stir well. When the mixture thickens slightly, turn off the heat and add the vanilla extract.
5. Place in a bowl and place the bottom over ice water to chill, then once cooled, chill in the refrigerator until cold.


6. Set a clean bowl over a bowl of ice water. Add cream to the empty bowl, then whisk until it forms soft peaks.
7. Add (6) to (5) and mix well. Cover with plastic wrap, then place in the freezer to chill for about 2-3 hours.


8. When the mixture starts to set, mix well using a hand mixer, then return to the freezer. Repeat this process 2-3 times. When the mixture is smooth, put it back in the freezer to cool and harden.


9. Fill a container with water and sprinkle in the powdered gelatin. Wait for it to bloom, then heat it in a hot water bath or the microwave until dissolved.
10. Add soda water, lemon juice, sugar (B), and shaved ice syrup to a bowl, then stir.


11. Add 1-2 tablespoons of (10) to (9), stir, then pour the mixture back into (10) and mix.


12. Place the mixture in the freezer to chill for about 2-3 hours. When it starts to set, mix it around with a fork to break up any large ice crystals and return to freezer. Repeat this process 2-3 times or until smooth.


13. Leave the vanilla ice cream (8) and blue hawaii gelato (12) at room temperature to soften, then mix to break any remaining large ice crystals. Take two thirds of the vanilla ice cream (8), 1-2 tablespoons at a time, and mix into (12) to create a marbled ice cream. Be careful not to overmix, as this will make the colors blend into each other too much. Return to the freezer to set.
14. Add cream and sugar (C) to a bowl. Whisk until it forms soft peaks.


15. Place a scoop of the marbled ice cream (13) on a dish, then pipe the cream (14) on top in a circle using a piping bag fitted with a star tip.


16. Pipe additional cream in a radial pattern towards the center over the top of the circle you just made.
17. Place the reserved vanilla ice cream in the centre of the cream. Place 2 almonds on top to create the ears.


18. Warm up the chocolate pen, cut off the tip, then draw the eyes, nose, and tail.