wasabi ice cream and a ginger thin
One of the ice cream flavors in an Ice Cream parlor in Singapore that G over at Kitchenmaus mentioned is called Wassup Babe which has, you guessed it, Wasabi. I like wasabi with Japanese food but never imagined it will taste good in ice cream. I have made Black Pepper ice cream before which is not unusual and wasabi doesn't sound any more weird than chicken wing, crab, or octopus ice cream.
The wasabi flavor is distinct and surprisingly really good but the wasabi sting is absent. Maybe it cools off immediately on the tongue or I should have doubled the amount of wasabi powder. I like it with ginger thins and I'm also thinking of making it into an ice cream sandwich with chocolate chip cookies. What do you think will go well with wasabi ice cream, candied eel?
Wasabi Ice Cream
1 cup whole milk
2 tablespoons green wasabi powder
1 extra-large whole egg or 2 small
½ cup sugar, more or less to taste
2 cups heavy cream
- In a medium saucepan mix milk and wasabi powder, heat the mixture to scalding. In a small bowl, beat the egg and sugar. Add the hot milk while stirring continuously. Return the mixture to the saucepan and cook, stirring constantly, without boiling until custard coats the spatula. Strain into a 4-cup measuring bowl, cover, and chill in the refrigerator for 2 hours. Stir in the heavy cream. Process in an ice cream maker. Transfer into an ice cream container and freeze until firm.