An original, surprisingly pleasant but very hard-to-place flavour which is guaranteed to make you look extremely adventurous and/or downright odd ;-)
Ingredients
700 ml (about 3 cups) whole milk [optionally, substitute some of the milk for cream, which will make the ice cream richer (and fatter). I would only replace 100-200 ml, by the way. ]
125 ml (a full ½ cup) sugar
about 5 tablespoons of Arrowroot starch [or other suitable starch, but then you lose out on the funny consistency and the shiny finishing]
pinch of salt
8 gram of Squid ink (in this case, and to be exact, from cuttlefish)
Instructions
Whisk together 200 ml (about 0.8 cup) of the cold milk with the Arrowroot starch, making sure that there are no remaining lumps. Set aside for now.
Blend the remaining 500 ml (about 2.1 cup) of the dairy, the sugar, and the salt in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
Blend the Arrowroot starch mixture with the rest of the ingredients in the sauce pan and whisk away. Since Arrowroot thickens at lower temperatures than corn starch and also does not react well to overheating, limit the continued cooking to a couple of minutes or so).
Whisk well and let the mixture cool down. Refrigerate the base for a couple of hours, add the Squid ink, whisk and then churn according to the instructions of your ice cream machine.
In case you have no ice cream machine, still-freeze the base in your freezer (see the post on how to best make ice cream without an ice cream machine). By the way - like Sicilian gelato in general, the base is perfect for still-freezing!
After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2017/09/squid-ink-ice-cream/