Char-grilled Seaweed Ice Cream with Wasabi RecipeOrigin: Britain Period: Traditional |
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This is a very unusual ice cream that is served in many places in Japan. The base is a traditional Ice Cream blend, but it's flavoured with lightly-grilled sheets of nori (the seaweed used to wrap sushi) and wasabi powder. This yields a green ice cream with a very unusual taste, to say the least. Ingredients:
100ml water 
Char-grilled Seaweed Ice Cream with Wasabi Preparation:Method:Heat a griddle pan, frying pan or grill (broiler) and use to lightly toast the sheets of nori (they should smell toasty and aromatic but should not be blackened). Break the dried seaweed sheets into pieces than add to a saucepan along with the water and sugar. Heat gently until the sugar dissolves then bring the mixture to a simmer and cook for 5 minutes. Take off the heat and whisk in the wasabi powder then set aside to cool. When cold use a blender to blitz the mixture until smooth then combine with the milk, place in a saucepan and scald (bring just to the boiling point). Meanwhile beat together the egg yolks and the sugar until light and creamy. Once the milk has scalded pour it slowly into the egg mixture, beating all the while. Pour the resultant custard back into the saucepan and place back on the heat. Cook, stirring constantly, until the custard thickens and no more bubbles appear on the surface. Still stirring constantly, pour the cream into the mixture then take off the heat and allow to stand for 1 hour so that the vanilla flavour can completely infuse the mixture. Strain through a sieve then pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. |
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