Blog

We are delighted to announce Yee Kwan Ice Cream’s new Summer Collection of three flavours inspired by her travels across Asia.

Mango and Passion Fruit

Inspired by Yee’s trips to Thailand this flavour pairs super sweet mangos with the sour notes of passionfruit.

Toasted Coconut

Inspired directly by Yee’s childhood holidays to Thailand when she drank fresh coconut and bought coconut jelly squares with her mum.

Matcha Green Tea

Inspired following Yee’s trip to Japan where she studied the health benefits of food and how matcha contains antioxidants, increases metabolism and aids digestion (perfect for dessert).

Yee’s Summer Collection is available now from Ocado priced at £4.99 for 500ml.

Please find below tasting notes, links to images images, recipes for the Toasted Coconut and Matcha Green Tea ice creams and a recipe for Yee Kwan’s most recent creation, a bright blue Lemon & Honey Sorbet made with Blue Matcha.

Tasting Notes:

Mango & Passion Fruit Ice Cream
Tasting Notes: The combination of a juicy super sweet mango flavour with an intensely scented sour notes of passion fruit creates a refreshing taste.
Link: tinyurl.com/y74wpcqd
Toasted Coconut Ice Cream
Tasting Notes: The desiccated coconut is carefully toasted to enhance the creamy texture with a crunchy texture.
Link: tinyurl.com/yaf422rr
Matcha Green Tea Ice Cream
Tasting Notes: The vegetal flavour of finely milled green tea powder made from the highest quality Japanese tea softened with rich milk.
Link: tinyurl.com/yd7qa6px

Recipe: Toasted Coconut Ice Cream

Ingredients:
400ml full fat milk
400ml whipping cream
1 can coconut milk (400ml)
10 free range eggs
150g caster sugar
50g dextrose
50g medium desiccated coconut
Method
1. Ice cream machine containers need to be frozen down night before
2. Heat the milk, whipping cream, coconut cream into a large saucepan and heat until it reaches 85 degrees, remove from the heat.
3. Whisk the egg yolk, sugar, dextrose with a blender until light and foamy, whisk in the milk and cream mixture.
4. Put the pan back onto the medium heat for 5 minutes until it thickens, into a gladlock bag and sit in an ice bath to cool quickly.
5. Toast the desiccated coconut over a medium heat until golden and fragrant.
6. Add the coconut into the cooled mixture and pour into ice cream machine to churn and freeze.
7. Put into freezer to freeze down.

Recipe: Matcha Green Tea Ice Cream

Ingredients:
400ml full fat milk
400ml whipping cream
25g matcha green tea powder
10 free range eggs
150g caster sugar
50g dextrose
Method:
1. Ice cream machine containers need to be frozen down night before
2. Heat the milk, whipping cream into a large saucepan and heat until it reaches 85 degrees, remove from the heat.
3. Whisk the egg yolk, sugar, dextrose with a blender until light and foamy, whisk in the milk and cream mixture.
4. Put the pan back onto the medium heat for 5 minutes until it thickens, into a gladlock bag and sit in an ice bath to cool quickly.
5. Add the matcha green tea powder into the cooled mixture, blend with a stick blender to incorporate into the mix and pour into ice cream machine to churn and freeze.
6. Put into freezer to freeze down.

Recipe: Lemon & Honey Sorbet with Blue Matcha

Ingredients:
500ml water
50ml lemon juice
25g honey
150g sugar
50g glucose syrup
7g blue matcha powder*
Method:
1. Ice cream machine containers need to be frozen down night before
2. Measure the water, lemon juice, honey, sugar, glucose syrup and blue matcha and whisk all ingredients until well mixed and sugar is dissolved.
3. Pour into ice cream machine to churn and freeze.
4. Put into freezer to freeze down
* made from the Butterfly Pea flower, a brain boosting herb native to tropical equatorial Asia.

About Yee Kwan

Yee Kwan is 41 years old, born in Sheffield with Chinese heritage. She is mother to three young children (Max 10, Dexter 5, Alexa 2). Yee Kwan parted ways with her career as a Charter Surveyor in 2009 to create Yee Kwan Ice Cream with an aim to fill the gap in the ice cream industry by providing innovative and exciting flavour combinations that are inspired by her travels around the world. She has now been amongst the Great Taste Award Winners for 5 years running, after her successful appearance on Dragon’s Den she is now mentored by Deborah Meaden and recently she starred on My Kitchen Rules UK with Pierre Koffman. She is now working on a collection of desserts for restaurants with ex-Hakkassan pastry chef Graham Hornigold.

About Yee Kwan Ice Cream: Ice Cream & Adventures

Awards: Great Taste Award Winners for 5 years running.
Dragon’s Den: Successful entrant currently mentored by Deborah Meaden.
Availability: Currently available in Ocado, Whole Foods, Harvey Nichols and offered as desserts in Wagamama, Patara, The Royal China, Shoryu Ramen, Wok n Go.
History:Established in 2009, based in Sheffield, Yee Kwan Ice Cream specialise in developing, creating and producing ice cream and sorbet flavours inspired by her travelling adventures. Inspiration: Innovative and exciting range of flavours fill a gap in the market in the ice cream industry and offer our customers interesting flavour combinations that are inspired by Yee Kwan’s travels around the world and childhood trips to ice cream parlours.
Future expansion: Aiming to double exports to China and target new markets in the Middle East, including Kuwait and Qatar. Read more here: tinyurl.com/YeeKwanFuture

Yee Kwan on My Kitchen Rules UK

Sheffield natives and sisters-in-law, Yee Kwan and Natalie were the winners of the Northern regional round and forthcoming rounds saw them cooking Braised Rabbit and Pomme Purées with Pierre Koffman. Other episodes in the same week featured Rachel Khoo and Ken Hom.

Web & Social Links

yeekwan.com
twitter.com/YeeKwanIceCream
facebook.com/YeeKwanIceCream
instagram.com/yeekwanicecream