Wasabi Ice Cream

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Wasabi ice cream

I've used a cream based crème anglaise base -I do have an ice cream maker but with the insane amount of baking and freezing I've been doing, it would take a minor miracle to clear the necessary space in my freezer for the mixing bowl to freeze.

Wasabi ice cream

And of course I love my Nigella measuring spoons which are so beautifully crafted and ergonomic that using them makes me endlessly happy (ok I'm easily satisfied). The spoon measurement that I've used is the "pinch" size. I've given a recipe for a half portion as I do realise that it's not to everyone's taste. I don't want people asking me what on earth to do with a sinus clearing ice cream to which I wouldn't have the faintest idea as I usually give it to my wasabi loving husband.

Wasabi ice cream

Wasabi Ice Cream

An original recipe by Not Quite Nigella

  • 300ml cream

  • 2 egg yolks

  • 1/3 cup sugar

  • Wasabi in a tube-anywhere from a tiny amount to a teaspoon and a half depending on how hot you like it

Step 1 - Heat cream in a saucepan until almost boiling

Step 2 - Meanwhile whisk egg yolks and sugar until pale, almost white

Step 3 - Stir egg and sugar mixture into hot cream stirring well on low heat until thick enough to coat the back of a spoon. Remove from heat.

Step 4 - Take your measuring spoon and start small. If you have Nigella's measuring spoons, mix 1 "pinch" of wasabi with 1 "pinch" of hot water. If you are using regular measuring spoons, start with a 1/4 teaspoon of wasabi blended with 1/4 teaspoon of hot water. Add this to the custard and taste. Keep adding wasabi and water in these tiny increments until you feel that its wasabi-ish enough. I can't say that my measurement would be hot enough for most. For me, 3 "pinches" was enough. For my husband, 4 1/2 "pinches".

Step 5 - Freeze until firm and once ready to serve, ripen in the fridge for 5-10 minutes.

Wasabi ice cream