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For the Sweet Furikake Seasoning, heat sugar in medium heavy-bottom saucepan or non-stick skillet on medium heat. Cook, stirring occasionally, until golden brown, about 3 to 5 minutes. Pour onto parchment-lined sheet pan or silicone baking mat. Cool completely. Break caramel into pieces.
Place sesame seed, nori and bonito flakes in food processor. Pulse until well blended and coarsely ground. Transfer mixture to small bowl. Add salt and pepper. Set aside. Place caramel pieces in food processor. Pulse until coarsely crumbled. Add to bowl with sesame seed mixture, stirring to mix well. Set aside.
For the Spirulina Ice Cream, mix spirulina powder and evaporated milk in small bowl with wire whisk to dissolve spirulina. Set aside. Place cream in blender container; cover. Blend on high until stiff peaks form, about 20 to 25 seconds. Add remaining ingredients and spirulina mixture. Blend on high until well blended and slightly thickened, scraping down sides as needed.
Pour into freezer safe container. Gently stir in 1/4 cup of the Sweet Furikake Seasoning. Cover with plastic wrap, pressing directly onto surface. Freeze at least 6 hours or until firm. Serve Spirulina Ice Cream sprinkled with remaining Sweet Furikake Seasoning.
Test Kitchen Tips:
• Spirulina is a protein and mineral-rich powder made from freshwater blue-green algae that thrives in temperate areas with plenty of sunlight. Considered a superfood, spirulina is commonly available as a supplement at health food stores. It is often mixed with yogurts, juices and smoothies, or blended into seasoning for a boost of vibrant color and nutritional benefit.
• Make an extra batch of the Sweet Furikake to sprinkle over your favorite ice cream, stir into trail mix, or use as a simple way to dial up the wow-factor in desserts. Pieces of caramel and black pepper enhance the savoriness of nori seaweed in this sweet take on the umami-loaded Japanese furikake spice blend.