Japanese · Dessert
Wasabi Ice Cream
A pale, delicately pungent no-churn ice cream built on the sharp warmth of fresh wasabi-style ginger heat balanced against sweet condensed milk and softly whipped cream, inspired by the novelty wasabi ice creams served at sushi restaurants across Japan.
$1
12 minsPrep
0 minsCook
372 minsTotal
EasyLevel
Nutrition per serving
321Calories
3.5gProtein
24.3gFat
22.4gCarbs
22.1gSugar
0.1gFiber
157mgSodium
73mgChol
15.1gSat Fat
173mgPotassium
126mgCalcium
0.1mgIron
0.3mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Sake
local
Yuzu Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Whip the heavy cream in a chilled bowl with a hand mixer until soft peaks form, about 2-3 minutes.
2
In a separate bowl, whisk together the condensed milk, whole milk, grated ginger paste, honey and salt until fully combined.
3
Gently fold the whipped cream into the condensed milk mixture in three additions, keeping as much air in the mixture as possible.
4
Spoon the mixture into a small freezer-safe tub (about 500ml), level the surface, and cover with a lid or cling film pressed to the surface.
5
Freeze for at least 6 hours or overnight until firm.
6
Scoop into chilled bowls to serve, 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, whipped to soft peaks
- 60g60g Condensed Milk
- 20g20g Whole Milk
- 4g4g Ginger Fresh, finely grated, paste
- 10g10g Honey
- 0.5g0.5g Salt
