Xinjiang Handmade Ice Cream (Uyghur Ice Cream)
A mountain of ice towering over the bazaar! Uyghur Super Rich Ice Cream Made with Egg Yolk
Description
A guaranteed sight in summer Xinjiang bazaars: massive basin-like tubs piled 'mountain-high' with yellow and white ice cream. Made entirely without machines. Milk and egg yolks are hand-stirred for hours inside a wooden barrel filled with ice and salt. The ultimate retro sweet.
Restaurants serving Xinjiang Handmade Ice Cream (Uyghur Ice Cream)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Fresh milk
- Egg yolks(massive)
- Sugar
- Ice and salt(for cooling)
Instructions
- [Authentic Recipe & Differences]
- (Golden Liquid Prep) Boil fresh cow (or sheep) milk, add massive sugar (white/rock) to dissolve.
- Remove from heat, cool slightly, and whisk in 'massive amounts of fresh egg yolks'. (*The high yolk ratio turns the entire ice cream a beautiful golden color). Strain until silky.
- (Hand-cranked Cooling) Prepare a traditional Uyghur 'giant wooden barrel'. Pack the gap between the wooden wall and a central metal container heavily with 'natural ice' and 'coarse salt' (salt melts ice, plunging temps below -20°C).
- Pour the golden liquid into the central metal container.
- [Artisan Stamina Battle]: Zero machines used. The artisan uses a long wooden paddle to 'violently stir by hand for hours' until the liquid completely freezes.
- Trapping massive air, a smooth yet slightly icy 'Golden Ice Cream' is born. Served piled like a mountain.
Learn more Spice, substitutes, tips
Key spices
Violent depth of egg yolks and pure milk aroma、牛乳の純粋な香り
Substitutes at Japanese supermarkets
(Substitute flavor with yolk-heavy custard ice cream)
Pairing
Eaten plain while walking through the bazaar
Trivia
[Trivia] 'Shou Gong' means handmade. While lacking the refinement of Italian gelato, this ice cream—made by a sweat-drenched artisan stirring a wooden barrel under the blistering Silk Road sun—touches the soul deeper than any luxury ice cream in the world.
Eating tips & etiquette
[Unique Eating] Piled casually into a small glass bowl using a 'ladle', not an ice cream scoop. Lacking modern commercial emulsifiers, it melts quickly and possesses a nostalgic, slightly 'icy (sherbet-like)' texture, while the egg yolk depth coats the back of your throat.
Allergen
Dairy, Eggs