Wasabi Ice Cream
A simple yet decadent spicy ice cream recipe, no churn needed.
Ingredients
- Wasabi paste: 2 tsp
- Green food colouring: 1/2 tsp (optional)
- Mascarpone: 230g
- Eggs: 2
- Icing Sugar: 60g
Method
- Carefully separate the egg yolks using your hands or spoons. Put aside the egg whites for another recipe.
- Whisk the egg yolks and sugar in a bowl, with an electric mixer, until thick and light in colour.
- Add the mascarpone cheese and food colouring, then continue whisking.
- Add the wasabi, one teaspon at a time. Whisk thoroughly and taste each time. This makes for a hot flavour, so you may only need 1.
- Decant into a freezer suitable dish and freeze for at least 6 hours.
Notes
- You can substitute wasabi for blackberries or any ingredient you fancy. Just be careful not to choose anything too watery, or you'll get ice crystals forming. It's also lovely plain.
- I tend to double up this recipe to make enough for a few days. You can use up the egg whites by making chocolate mousse.