Deep End Diner Eddie Lin captures Chef Kyle Schutte of 54Twenty making Oyster Ice Cream from the shucking to the churning (with liquid nitrogen of course). He says that savory Oyster Ice Cream is all the rage in Japan. Check it out!
Video: How to Make Oyster Ice Cream (With Liquid Nitrogen)
Hey! Did you enjoy this piece? We can’t do it without you. We are member-supported, so your donation is critical to KCRW's music programming, news reporting, and cultural coverage. Help support the DJs, journalists, and staff of the station you love.
Here's how:
- Sign-up for our newsletters.
- Become a KCRW member.
- Subscribe to our Podcasts.
- Donate to KCRW.
- Download our App.