Recibase shuffle

Wasabi Ice Cream

A simple yet decadent spicy ice cream recipe, no churn needed.

Ingredients

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  • Wasabi paste: 2 tsp
  • Green food colouring: 1/2 tsp (optional)
  • Mascarpone: 230g
  • Eggs: 2
  • Icing Sugar: 60g

Method

  1. Carefully separate the egg yolks using your hands or spoons. Put aside the egg whites for another recipe.
  2. Whisk the egg yolks and sugar in a bowl, with an electric mixer, until thick and light in colour.
  3. Add the mascarpone cheese and food colouring, then continue whisking.
  4. 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.
  5. 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.
Recipe Source: Kit