Salted Duck Yolk (Liu Sha) Gelato Recipe

Original post: https://www.reddit.com/r/icecreamery/s/NjMWiwZImH

Images 4 and 5 have written recipe. If any question feel free to comment and direct message would be glad to help. I develop all these recipes from scratch I have a micro bakery and creamery based in Mid Atlantic region of the East cost soon to ship across the coast and eventually across the nation a follow on my brands account Instagram mmmumai would be much appreciated. Looking to post more recipes as I develop them and document my findings whilst churning. Stay Churning Folks 🙂‍↕️🍨🍧

A few bites usually the color in dim sum is more gold leaning they use food colouring. Adding Annatto or even carrot powder would boost the color. This gelato is meant to be slightly grainy in texture it’s true to the original Liu Sha Baozi it’s based on. You could potentially swap out the 4 egg yolks for 3 duck egg yolks for a more richer creamier consistency. To add slight more umph to the savoury note you could add a 1/4 tsp msg or 1/2 tsp of white miso to the custard base.