Often times, when working with sea urchin, there are pristine tongues and slightly beaten up or irregularly shaped pieces. We believe in highlighting the beautiful seafood, sometimes lightly smoked, although the irregular pieces are often an afterthought. When we were working with a large supply of sea urchin, we started looking into finding ways to highlight the afterthoughts. One delicious result is our sea urchin ice cream. It goes wonderfully well with soups, as well as the base for raw fish preparations.
Sea Urchin Ice Cream
– 220g whole milk yogurt
– 165g Santa Barbara Sea Urchin
– 130g cream cheese
– 110g liquid glucose
– 3.5g salt
– 1 scraped vanilla bean
Puree all ingredients in a blender. Strain through a fine-meshed strainer. Freeze the mix in a Pacojet canister and then process, or freeze in an ice cream maker.
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