Ice Cream with Sugar-Cured Dulse

Adding dulse to an ice cream mixture has two effects that reduce the calorie content of this dessert and contribute to its texture. First, the umami taste substances extracted from the seaweed interact synergistically with the sugar and fat so that the quantity of each can be reduced. Second, the polysaccharides in the seaweed act as a gelling agent making it possible to use proportionally less cream and still obtain a smooth texture.