Velveeta Ice Cream With Persimmon Whipped Cream and Yuzu Granita
Inspired by the savory, often funky ice creams of Southeast Asia, Chef Colby Rasavong transforms Velveeta into a silky, unexpectedly refined dessert. Its built-in emulsifiers do the heavy lifting, creating a rich, elastic texture that blurs the line between processed nostalgia and chef-driven technique.
Ingredients
- Velveeta Ice Cream
- 1¼ cups whole milk
- 1 cup white chocolate
- ¾ cup whole greek yogurt
- ¾ cup cream cheese
- 1⅛ cup Velveeta
- Persimmon Whipped Cream
- 1 tablespoon powdered gelatin
- 4 cups heavy cream
- ¾ cup powdered sugar
- 1¼ cup persimmon puree
- Yuzu Granita
- 3 cups yuzu juice
- ⅔ cup cane sugar
Instructions
- Velveeta Ice Cream
- Warm milk in a medium pot on medium heat. While the milk is warming, place the rest of the ingredients into a large bowl.
- Once the milk begins to simmer, pour it over the ingredients in the bowl and set aside for 10–15 minutes, or until the ingredients have softened.
- Puree with an immersion blender until completely smooth. Store in the freezer in an airtight container.
- Persimmon Whipped Cream
- Add powdered gelatin and ¼ cup cold water to a medium heatproof bowl and set aside until fully bloomed, about 5–10 minutes.
- Warm ¼ cup of the heavy cream in a small saucepan and pour over the gelatin mixture.
- Combine the cream and gelatin mixture with powdered sugar and persimmon puree in a stand mixer, and whisk to medium stiff peaks.
- Set aside for at least 4 hours before storing in the refrigerator.
- Yuzu Granita
- Blend the yuzu juice, sugar, and 1½ cups water together and strain onto a sheet pan. Freeze overnight.
- To Serve
- Scoop ice cream into bowls and top with the persimmon whipped cream and shaved yuzu granita.