Last year I discovered liu sha bao (流沙包), a steamed bun filled with a molten custard flavored with salted duck egg yolks. It's salty and sweet and oh so very rich.
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<br />To capture the custard in ice cream form, I adapted Jeni's frozen custard base by substituting 3 of the raw egg yolks with 3 cooked salted duck egg yolks. You can find cooked salted duck egg yolks at a Chinese grocery store or make them yourself. I also added some turmeric powder to amp up the yellow coloring (another trick I learn from Jeni!), but you won't taste it in the final product.
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<br />I'd highly recommend making mochi ice cream with this flavor; it's basically the ice cream form of liu sha bao!

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