Creamy wasabi ice cream with vanilla and pistachio – inspired by a Parisian chef and from the matching wasabi macarons from the Mad About Macarons recipe book. Be warned: this is compulsive eating at its best. Coconut lovers will adore this too. Serve with fresh strawberries for the ultimate treat.
Is There Such a Thing as Wasabi Ice Cream?
I first tasted wasabi ice cream in Paris and couldn’t believe this actually exists.
One of my favourite French chefs is William Ledeuil of Ze Kitchen Galérie in Paris (and the little brother, KGB). He makes the most incredible dessert consisting of a white chocolate and wasabi ice cream and serves it with a pistachio and green tea sauce, fresh strawberries and either crumble or wasabi meringues.
The flavour combination is simply incredible! If you haven’t yet tried it and are even a bit sceptical, then please try this.
What Does It Taste Like?
So back home, I put the flavours together into just one ice cream to make it simpler to make. After all, I’m a lazy gourmet. I replaced the white chocolate with egg yolks (as macaronivores, we need the whites for macarons!) The result is a gluten free dessert, full of interesting flavours.
Is it spicy? It certainly is but the beauty of serving as part of creamy ice cream with other ingredients of pistachios, vanilla and coconut is that you get all the flavours in one.
The ultimate taste sensation is that the heat of the spicy wasabi initially lasts for a couple of seconds then the sweetness of the other ingredients calms it down.
The result is a delightful surprise, tasting each individual ingredient.
What do You Eat Wasabi Ice Cream With?
- If you feel like a double intriguing wasabi wham – wasabi ice cream is absolutely delicious with my Pistachio, White Chocolate and Wasabi macarons (recipe on p65 of Mad About Macarons.)
- Like with all ice creams, we also love to serve wasabi ice cream with French almond or sesame tuiles for a bit of crunch. Also super with almond financiers.
- Otherwise, the ultimate treat is a scoop served on top of fresh strawberries, just as chef Ledeuil does in his Parisian restaurant. It’s bliss.
Wasabi Ice Cream with Vanilla and Pistachio
- 200 ml / 7 fl oz coconut milk small carton
- 300 ml / 11 fl oz whole milk
- 50 g / 1.75 oz ground pistachios
- 1 vanilla pod
- 1 tsp pistachio extract
- pinch green and brown food colouring 3 parts green, 1 brown
- 5 egg yolks
- 100 g / 3.5 oz caster sugar
- 4 tsp powdered milk
- 15 g / 0.5 oz wasabi paste
- Heat the milk, coconut milk and pistachios in a heavy-based pan with the vanilla pod which is cut in two lengthways. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes.
- Cream together the egg yolks and sugar in a large bowl until light and fluffy. Add the powdered milk, wasabi paste and pistachio extract and mix well.
- Scrape out the seeds from the vanilla pod and add to the yolk cream. Discard the pod from the warmed coconut-milk and add the food colouring.
- Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Set the mixture aside to cool.
- Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn according to your ice cream maker.