Wasabi Ice Cream
An original recipe by Not Quite Nigella
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300ml cream
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2 egg yolks
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1/3 cup sugar
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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.