Kelp
geesh (Nereocystis luetkeana)
bull kelp growing at Sea Quester Farms
This recipe shows how creative you can get with ice cream making and demonstrates the importance of acid to balance flavors. While it may never be a commercial hit, this ice cream is surprisingly tasty, balancing the savory notes of seaweed with the brightness of lemon.
Kelp farming has arrived in Alaska. Thanks to support from the US Economic Development Administration, efforts are underway to expand kelp farming throughout coastal Alaska. Alaskaʼs pristine waters and thousands of miles of undeveloped coastline offer unique opportunities to those wishing to farm seaweed.
In Juneau, Barnacle Foods has led the way in creating commercial food products using local kelps. Their Bullwhip hot sauce, kelp salsa, and other products feature diverse uses for geesh, bull kelp, a unique seaweed endemic to North America.
Barnacle was kind enough to sell me some fresh ground bull kelp stipes once and I turned them into ice cream. After making a kelp jelly, I spun it in some lemon-scented ice cream, and I knew I had a flavor that would appeal to seaweed lovers. I sent a tub to a Japanese restaurant in Seattle and they devoured it and asked for more.
kelp farmer Jonny Antoni, moving bull kelp fronds
Kelp Jelly Ice Cream Recipe
KELP JELLY
INGREDIENTS
1/2 lb ground bull kelp stipes
1 c plus 1 T granulated sugar
1/4 t citric acid
1/2 t lemon zest from 1/2 lemon
INSTRUCTIONS
Add kelp and sugar to medium saucepan.
Cook, stirring often over medium heat, until kelp is cooked down and almost no liquid remains.
Turn off heat, add citric acid and lemon zest, and stir to combine.
Cool in refrigerator to 40F.
ICE CREAM BASE
INGREDIENTS
2 c heavy whipping cream
1 c milk
¾ c sugar
1 t pectin
1/2 t lemon zest from 1/2 lemon
1/2 t kosher salt
INSTRUCTIONS
Bring cream, milk, sugar and pectin just to a boil in medium sauce pan, over high heat, stirring occasionally.
Remove from heat and add lemon zest and salt. Whisk to combine.
Allow to rest for one hour at room temperature. Cool in refrigerator until mix reaches 40F.
PUTTING IT ALL TOGETHER
Once all ingredients are cooled, add ice cream base to machine and freeze according to manufacturer's instructions. (Remember to be careful to avoid over-churning). When ice cream is churned, swirl in 1/4 cup of kelp jelly while ice cream is still spinning.
When ice cream is ready, remove ice cream and place in freezer safe container (chill ahead of time in freezer so ice cream doesn’t melt on contact).
Cover, and freeze for at least 4 hours (preferably overnight).
Kelp
Seaweed in ice cream? Yes!
Marc Wheeler
6/27/20242 min read