Jul 14 2026
Restaurants›Hestia›Sourdough Ice Cream Recipe

Sourdough Ice Cream Recipe

Inspired by Hestia
Time6h
Serves6

Buckwheat Shoyu Caramel, Sweet Tomato & Orange Jam, Fermented Tomato Powder

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Ingredients

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Sourdough Ice Cream Base

Buckwheat Shoyu Caramel

Sweet Tomato & Orange Jam

Fermented Tomato Powder

Finishing & Assembly

Method

Sourdough Ice Cream Base

  1. 1

    Warm dairy

    In a medium saucepan, combine whole milk, heavy cream, and the scraped vanilla bean and pod (or vanilla extract). Warm over medium heat until it reaches a gentle simmer (steaming and small bubbles at the edge), about 5–7 minutes. Remove from heat and let steep 15 minutes if using vanilla pod, then remove the pod.

  2. 2

    Temper yolks

    In a bowl, whisk the egg yolks with 3 tablespoons granulated sugar until slightly thickened and pale. Slowly ladle 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper. Gradually whisk the tempered yolks back into the saucepan with the remaining milk.

  3. 3

    Cook custard

    Return saucepan to low–medium heat and cook the mixture, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil.

  4. 4

    Combine with sourdough

    Remove custard from heat. Whisk in the strained sourdough discard and 1 teaspoon fine sea salt until fully combined. If the mixture looks slightly curdled, strain through a fine-mesh sieve into a clean bowl to ensure smoothness.

  5. 5

    Chill

    Cool the custard to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. Strain again into the ice cream machine bowl just before churning if necessary.

  6. 6

    Churn

    Churn the chilled base in an ice cream maker according to manufacturer instructions until it reaches soft-serve consistency, about 20–30 minutes depending on your machine.

Buckwheat Shoyu Caramel

  1. 7

    Make caramel

    In a heavy-bottomed saucepan, add 1 cup granulated sugar and heat over medium, swirling occasionally (do not stir initially) until it melts and turns a deep amber color, about 8–10 minutes. Watch closely to avoid burning.

  2. 8

    Finish caramel

    Carefully add 4 tbs unsalted butter (it will bubble vigorously), stirring to combine, then remove from heat. Slowly pour in 1 cup heavy cream while whisking; the mixture will foam. Return to low heat and stir until smooth.

  3. 9

    Add buckwheat & shoyu

    Whisk in 2 tbs toasted buckwheat flour (or finely ground toasted groats) and 2 tbs shoyu. Simmer gently 1–2 minutes to meld flavors. Taste and add up to 1 tsp fine sea salt if needed. Cool to room temperature.

  4. 10

    Store

    Transfer caramel to a jar and chill. The caramel will thicken as it cools; gently warm before drizzling if too stiff.

Sweet Tomato & Orange Jam

  1. 11

    Prepare tomatoes

    Core and blanch tomatoes to remove skins (score X on bottom, plunge in boiling water 20–30 seconds, then ice bath). Peel, seed, and finely chop to measure 1 cup.

  2. 12

    Cook jam

    In a small saucepan combine chopped tomatoes, 3 tbs granulated sugar, orange zest, orange juice, lemon juice, and a pinch of salt. Bring to a simmer over medium heat and cook, stirring occasionally, until the mixture thickens and reduces to a jammy consistency, about 15–20 minutes.

  3. 13

    Add pectin

    Once reduced, sprinkle in 1 tsp pectin (or dissolved 1/2 tsp powdered gelatin if using) and simmer 1–2 minutes more to activate. Taste and adjust sugar or acid if needed. Remove from heat and cool.

  4. 14

    Finish

    Strain lightly if you prefer a smoother jam. Refrigerate in a covered container until ready to use.

Fermented Tomato Powder

  1. 15

    Ferment dried tomatoes

    Finely chop dried tomatoes (or pulse briefly in a food processor). Combine with 1 tsp salt and 1 tsp active dry yeast or 1 tsp whey in a clean jar. Mash to saturate and press down. Cover loosely and ferment at room temperature for 24–48 hours until slightly tangy — monitor for off aromas; it should smell pleasantly fermented.

  2. 16

    Dry

    After fermentation, drain any liquid. Spread the fermented pieces thinly on a dehydrator tray or baking sheet. Dry at low temperature (120–140°F / 50–60°C in a dehydrator or 175°F / 80°C in an oven with the door ajar) until brittle, several hours.

  3. 17

    Powder

    Once fully dry and cool, grind the pieces to a fine powder in a spice grinder or high-speed blender. Sift if desired for a more uniform texture. Stir in 1 tsp neutral oil if you want the powder to cling to ice cream better. Store in an airtight jar.

Finishing & Assembly

  1. 18

    Layering

    Spoon one-third of the churned sourdough ice cream into a loaf or storage container. Drizzle about 2–3 tablespoons buckwheat shoyu caramel and dot with small spoonfuls (1–2 tbs) of the sweet tomato & orange jam. Sprinkle a light pinch of fermented tomato powder (about 1/4 tsp) and a few toasted buckwheat groats for texture.

  2. 19

    Repeat

    Add another third of ice cream, repeat the caramel, jam, powder, and groats. Finish with the remaining ice cream and create a final surface drizzle of caramel and a few decorative drops of jam. Dust the top with fermented tomato powder to taste.

  3. 20

    Harden

    Cover and freeze the assembled ice cream for at least 4 hours or until firm.

  4. 21

    Serve

    Scoop ice cream into bowls. If desired, warm a spoonful of buckwheat shoyu caramel to drizzle. Finish each serving with a tiny pinch of fermented tomato powder and an extra dot of sweet tomato & orange jam for contrast. Serve immediately.

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