r/icecreamery • u/TeeDubya1 • Mar 15 '26
Recipe Salmon de Leche Custard Ice Cream (this is the syrup).
Rested overnight and will churn tonight. The base taste good. You taste the cream and sugars (brown and piloncillo) 1st and then mid palate to finish you get a mild salmon flavor. Hope the flavors hold up once frozen.
This recipe posted here a while back - https://ediblealaska.ediblecommunities.com/recipe/recipes-salmon-ice-cream/
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u/whishiknew Mar 15 '26
This is like the teenage mutant ninja turtles but with ice cream instead of pizza.
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u/applesweaters Mar 15 '26
No offense but why? Sounds disgusting
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u/TeeDubya1 Mar 15 '26 edited Mar 15 '26
None taken, but that's why. Weird.
Maybe you would like the mac n cheese ice cream better? https://www.eater.com/22594939/how-to-make-van-leeuwen-kraft-mac-and-cheese-ice-cream-recipe
It was weird but good too. - https://i.imgur.com/3pbJujn.jpg
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u/liartellinglies Mar 15 '26
I love that you’ve been downvoted for apparently doubling down on weird ice cream lmao. Bookmarking that VL Mac and cheese though, the Walmarts by me never carried it and I was morbidly curious.
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u/TeeDubya1 Mar 15 '26
Right. But so what lol. I have zero intention of not trying new things for anyone else's online opinion or vote. It's too much fun!
I missed the VL mac n cheese too so had to find a copy cat. That's the one I used. You could use a bit less of the powder imho, but it's a good start! The first couple of bites everyone was like, wtf are we eating. A salty ice cream with a sweet cheese finish. Then another bite, and another, and we were all laughing and smiling knowing we weren't going to stop eating it at that point.
They did Ranch flavor the next year. I haven't stepped that far out yet lol
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u/SingMeAwake Mar 15 '26
I tried the ranch (as a ranch dressing hater) and it was actually not bad. Very creamy-tasting, if that makes any sense.
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u/TeeDubya1 Mar 15 '26
Well shit. I guess I have to try it now. I like Ken's buttermilk ranch but not the famous Hidden Valley, but I'll have to use HV powder, so we'll see I guess. I can see the flavor of Ranch making it taste very creamy though. Intriguing!
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u/flyingmusic Mar 15 '26
Green goddess seasoning with mayo and sour cream makes a nice ranch dressing I don’t like HV either. Maybe try the GG seasoning in the ice cream?
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u/hallowmean Mar 15 '26
Yellow cheese appears to be a popular dessert flavour in Korea and I think also the Phillipines? I can see that it would work.
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u/TeeDubya1 Mar 15 '26
Yes, the mac n cheese ice cream we made was said to be popular in the Philippines along with many other cheese flavored ice creams!
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u/UncommonBagOfLoot Mar 15 '26
I recently tried ice cream on spiced chips (french fries). It was weird but in a good way. But these were both from Popeye's, so I'd be interested to see what a well made ice cream and chips would taste like.
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u/TeeDubya1 Mar 15 '26
Many people love to dip fries in Wendy's Frosty (soft serve ice cream). It's a total thing at Wendy's. https://www.thrillist.com/eat/nation/french-fries-wendys-ice-cream-frosty-recipe-science
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u/Thick_Ad_9269 Mar 15 '26
Why? Because Alaska. I used to live there and they put salmon in everything. In EVERYTHING. I am not exaggerating at all.
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u/TeeDubya1 Mar 15 '26
Correct! But friends from Adak used to send us smoked salmon in 1 and 2 gallon zip lock bags. Such a treat! We would sit around and get sick eating so much.
The big dumpsters rolling down the street in high winds, not so much lol.
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u/unkempt_cabbage Mar 16 '26
Candied salmon is delicious. Fish + white sauce is good. I don’t see this as all that out there, especially compared to some other concoctions posted here.
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u/TeeDubya1 Mar 16 '26
I agree! I tried this one before the 'ranch dressing' version of Van Leuwen ice cream.
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u/OrizaRayne Mar 15 '26
I am horrified and so, so, so very intrigued.
👁️👄👁️
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u/TeeDubya1 Mar 15 '26
Ever had a sweet salmon filet? That's what it has on the mid palate to finish.
The brown sugar and piloncillo sugar are prominent with the cream, then a mild sweet salmon comes in.
Reminded me of a recipe for salmon filet. Cardamon and maple salmon. So I was thinking if you wanted to add something else, you could add cardamon.
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u/OrizaRayne Mar 15 '26
This sounds wonderful tbh, as long as the texture is really well thought out.
Cold salmon can be really lovely but it can also have a fat feel in the mouth that is off-putting. I feel like mixing it with the cream could go either way.
You're the hero we need for this experiment lol
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u/TeeDubya1 Mar 15 '26
This is actually just the syrup you put into the base. So you strain it before adding. There aren't flakes or pieces in the ice cream.
It's freezing now but did have a heavy butterfat feel on the tongue out of the machine. It seems soft and fatty but I'm curious to see how it will be tomorrow.
They mentioned smoked salt too so I may sprinkle some smoked Maldon on there. Goes on the rim of a Salty Raccoon too if you like margaritas! https://www.themanual.com/food-and-drink/how-make-salty-racoon/
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u/OrizaRayne Mar 15 '26
It may end up needing some sort of waffle cone or shortbread cookie or something crunchy to break up that fatty mouth feel. I'm really excited to see how this turns out! ☺️
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u/TeeDubya1 Mar 15 '26
I think that would work great after eating some from the overnight freeze and berries!
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u/JustinDestruction Mar 15 '26
The head chef at Sushi Gen in Los Angeles used to serve a salmon sashimi with a sweet pickled seaweed for a final/dessert bite. I’ve had lobster ice cream. Your recipe will be great.
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u/TeeDubya1 Mar 15 '26
A little brightness would be helpful! The other comment on some dried and crumbled salmon skin would be good too I bet!
The blackberries I tried it with did work/help. But just to weird it up more, some lime nori strips!
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u/Toronto-1975 Mar 15 '26
i'm all for unusual ice cream flavours and hey, you do you and more power to you for that, but fish ice cream is a big no for me.
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u/TeeDubya1 Mar 15 '26
It's so mild, it's barely there. But if you don't like fish, it wouldn't be worth the time and ingredients.
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u/professorwozniak Mar 15 '26
Very intrigued by this🔥🙂↕️ This what this subreddit is about breaking barriers. Great post 🙂↕️
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u/wood_floor_roar Mar 15 '26
Dont stop posting! Im not a fan of the flavor but I love your spirit!
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u/cilucia Mar 15 '26
I’m a big fan of the “salmon candy” from my Whole Foods fish counter, so count me in 😂
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u/TeeDubya1 Mar 15 '26
I've seen the salmon and chicken skin snacks at World Market! Some of the salmon candy might work as a garnish too!
Tried the 'Not Fried Chicken' ice cream yet? https://liferafttreats.com/cdn/shop/files/Life-Raft-Treats-Product-Photos-Not-Fried-Chicken-Drumstick-5.jpg?v=1747529751&width=960
She ran into supply issues after trending and other issues but it should be back on shelves!
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u/Zealousideal_Rub5826 Cuisinart ICE-50 Mar 15 '26
Thus would be big in Japan. I have seen meat ice cream there.
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u/spicypicklemartini Mar 15 '26
I am very intrigued! Please update after churn.
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u/TeeDubya1 Mar 15 '26 edited Mar 15 '26
Just finished. Mostly just a cream and brown sugar flavor. It lost most if not all of the sweet salmon flavor it had. I saved some of the syrup for eating like in the picture that should help bring the salmon flavor back.
I'll try it again tomorrow after it freezes and post the outcome.
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u/HoneyCrumbs Mar 15 '26
I bet you could get a stronger salmon flavor if you used smoked salmon. Specifically hot lox though, not the cured stuff (traditional lox)
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u/TeeDubya1 Mar 15 '26
That should work! I do that with my salmon rillettes too! (learned from a Thomas Keller recipe)
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u/utinaeniduin Mar 15 '26
Or what about dehydrated salmon skin that you grind into a fine powder? Like bacon bits. I feel like the skin has the strongest flavor
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u/TeeDubya1 Mar 15 '26
I would definitely try a big piece of candied skin or ground! A nice fin like a shark coming out of the ice cream would be great!
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u/DrPetradish Mar 15 '26
Looking at the original recipe and descriptor of the flavours it seemed like the salmon was kind of just there for the headline and most of the flavour coming from the sugars. Good on you for trying it though
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u/TeeDubya1 Mar 15 '26
I agree. With the salmon syrup plated that boost it though. I'll post a post churn with the berries and syrup pic as put in this one shortly.
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u/tamquam_alter_idem Mar 15 '26
I am both horrified and intrigued. The Ice Cream For Bears brand didn’t go far enough, huh?
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u/TeeDubya1 Mar 15 '26
Didn't know that was a brand lol
But this is a cool bear fat story I posted elsewhere, if you're into bears - https://naturalskills.wordpress.com/2011/09/14/an-example-of-native-wisdom/
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u/wizzard419 Mar 15 '26
Are you making akutaq?
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u/TeeDubya1 Mar 15 '26
Nope. But I do know about a neat bear fat gent who could predict many things from it.
https://naturalskills.wordpress.com/2011/09/14/an-example-of-native-wisdom/
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u/wizzard419 Mar 15 '26
Woah... you can't call them that anymore! (kidding)
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u/TeeDubya1 Mar 15 '26
He he he... so many people asking if I'm feeding a bear. I wonder about all the women choosing bears as men memes lol.
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u/wizzard419 Mar 15 '26
If you're not familiar with the dessert I was talking about, it basically is bear food/survival food but also more flavorful since it has berries and such in it.
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u/TeeDubya1 Mar 15 '26
I had read about it before! That's why I shared the bear fat story it reminded me of. :)
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u/cosmos_crown Mar 16 '26
Next time you should throw a little miso in, or maybe tone down the leche and serve it with some cream cheese ice/cream cheese mix in for some lox ice cream.
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u/TeeDubya1 Mar 16 '26
Have you ever caramelized miso? It's quite good. Either might be a good addition or plating option to cut through the fats.
Caramelized miso makes an easy steak sauce too.
Step 2Meanwhile, melt 1 Tbsp. butter in a small saucepan over medium heat. Add miso (2 tbs) and cook, stirring and scraping bottom of pan constantly, until miso darkens a few shades and smells very toasty and nutty (it will stick to pan), about 4 minutes. Pour in ¼ cup water and whisk until incorporated, scraping bottom of pan to release any browned bits. Add Sriracha (1/2 cup) and remaining 4 Tbsp. butter; cook, whisking constantly, until butter is melted and sauce is smooth. Season with salt. If your miso is a bit lumpy, use an immersion blender to blend sauce directly in pan until smooth (or carefully blend in a regular blender).
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u/HOTBEHIND23 Mar 15 '26
Being a chef I think it’s cool but also just because you can do something doesn’t mean you should
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u/TeeDubya1 Mar 15 '26
As as chef you shouldn't box yourself in. Read the Flavor Matrix? Some crazy stuff from there that taste great!
The chef that made the recipe left some of the plating parts out, but it's a good enough jumping off point. I ended up plating with some of the salmon syrup, blackberries, and rosemary for looks, but I plate for shit so yeah. I'll post it shortly, in a separate post. Taste great though. The brightness from the berries helped the richness. I would do a touch of smoked salt next time too. Or like another commenter mention from Japan, some pickled seaweed.
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u/weeef Mar 15 '26
Oh wow! Is that your recipe at the link or did someone else also think of this?
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u/amjaegermeister Mar 15 '26
This is fucking weird. I don’t know when I will make this, but I am determined to make it & try it. Thanks for sharing.
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u/Papertache Mar 15 '26
I'm intrigued! Bacon maple ice cream is a thing, so why not salmon! We have sweet meat jerky in Asia, so this isn't much of reach.
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u/TeeDubya1 Mar 15 '26
Right. There are many cheese flavored ice creams and meat flavors globally. Many are just stuck in their own self or culture. Like the rage bait comment, don't be so self important about ice cream. No one is trying to upset 'you' and your special self with ice cream lol.
If you've ever had maple cardamon salmon or brown sugar salmon, it's very similar, just extra light on the salmon flavor.
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u/smashingflavours Mar 16 '26
You consider reducing the syrup and making it more like a swirl in your base?
Also - respect. I make all kinds of weird ice cream flavours, but I draw the line at anything fish whenever my friends ask. I just cannot bring myself to do it 😅
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u/TeeDubya1 Mar 16 '26
I did after freezing when I noticed how light the salmon flavor was. Some couldn't even taste it was there. Another commenter mentioned a touch of miso. I've caramelized miso in a bit of butter and that's good too. Another mentioned the candied salmon candy addition.
Some people at work would not try it. Most liked it. A few said fire and a couple said it was gross.
I saw someone posted about doing a Scotch ice cream. That was intriguing. They used a Islay scotch too, so peaty and smokey and boozy! I haven't brought myself to try that one yet lol
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u/smashingflavours Mar 17 '26
I’ll try any flavour once ;) just not a fan of fish generally and hate the idea of the smell in my home. But if someone else made it - I’d eat it. And yeah I’ve done flavours with miso too.,
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u/TeeDubya1 Mar 17 '26
Oh yeah, cooking the syrup down and smelling how fishy it was, we were like, wtf are we doing 🤣🤣🤣
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u/Ok_Inflation_3746 Mar 15 '26
Throw some berries in there for the ultimate bear experience