Wasabi ice cream
Tasty, exotic and surprisingly harmonious blend of heat and sweet, where the wasabi demonstrates its versatility. Go easy on the amount of wasabi you use in case you want to keep it pleasant and edible though ;-) .
  • 250 ml (1 cup) cream
  • 200 ml (0.85 cup) milk
  • 50 ml (about ¼ cup) yoghurt (preferably of Turkish or Greek dense type, about 10 % fat)
  • 125 gram sugar
  • 5 egg yolks
  • 2 tablespoons skimmed milk powder
  • about 1 good tablespoon (about 10-15 gram) wasabi paste
  1. Pour milk, cream, the egg yolks, the skimmed milk powder, and the sugar in a saucepan. Whisk well.
  2. Put on the heat and, while continuing to stir the base, carefully bring the mixture to the so-called nappe-stage = 82-84º Celsius (180-183 ºF). Use of a thermometer is recommended! Towards the end, whisk in the wasabi, making sure that it is well disbursed.
  3. Take off from the heat and let cool down as quickly as possible. Then, whisk in the yoghurt, making sure that the latter is well dispersed.
  4. Put in the refrigerator to chill a couple of hours or over the night.
  5. Churn the ice cream base in your ice cream maker. If you do not have any, still-freeze it using your freezer.
  6. Once finished, enjoy fresh or store in a freezer-safe container: cover with plastic film and a lid.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2017/01/wasabi-ice-cream/