3 kelp blades/1 handfull of Nori leaves, cut up into pieces
¼ cups of water
½ cups of caramel sugar
350g condensed milk
½ cup cocoa/instant coffee
To make the umami syrup:
Bring the water and sugar to the boil. Reduce heat and add seaweed, simmer on a low heat until most of the liquid is gone and the rest is bubbling. +- half an hour. (At this point you can turn the leftover sweet sticky seaweed into candy….see below*)
To make the ice cream:
Whip up the cream, condensed milk, cocoa and 4 tbs of the umami syrup (in a food processor is best but you can also use a cake mixer or hand whip) until you get stiff peaks of chocolaty cream.
Pour into a seal-able container and place in the freezer overnight or until set.
Photography: Gabrielle Homes