Davide Censi

Ristorante Trattoria Antichi Sapori

Tuna ice-scream


120g milk
200g cream
1g stabilizer
12g powdered milk
20g dextrose
0.6g anchovies
1g soy sauce
60g tuna
Maldon salt, q.s.


Bring the milk and cream to boil, add all the ingredients except the tuna.
Put on the heat at 80 degrees C. 

Blast chill.
When the mixture is cold, add the tuna, blend and leave to rest.

Blend and stir the ice-cream.

Serve in cones with Maldon Salt.