Perhaps it is a mistake in transcription, but 1 tbsp is /far/ too much wasabi. I would suggest 1 tsp /maximum/, and perhaps start out with less than that. After my first attempt, I don't really have the stomach to try again-- like eating pure frozen wasabi. Also note that it has a frosty rather than creamy texture.
Wasabi Ice Cream with Honey
Photo: Oxmoor House
Asian-inspired flavors bring this ice cream to life. The six-ingredient frosty treat is easy to prepare and a treat to enjoy.
Yield: 6 servings (serving size: about 1/2 cup ice cream and 1 1/2 teaspoons honey)
Recipe from
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Other:
2 Hours, 46 Minutes
Nutritional Information
Amount per serving
- Calories: 178
- Calories from fat: 10%
- Fat: 2g
- Saturated fat: 1g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.1g
- Protein: 1.7g
- Carbohydrate: 37.7g
- Fiber: 0.0g
- Cholesterol: 5mg
- Iron: 0.1mg
- Sodium: 71mg
- Calcium: 59mg
Ingredients
- 1 1/2 cups water
- 3/4 cup sugar
- 1 tablespoon wasabi paste
- 4 teaspoons lemon juice
- 1 1/4 cups whole milk
- 3 tablespoons honey
Preparation
- 1. Combine 1 1/2 cups water and sugar in a saucepan; bring to a boil, stirring until sugar dissolves. Remove pan from heat; add wasabi paste and lemon juice, stirring with a whisk. Cover and chill completely.
- 2. Stir in milk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Drizzle each serving with honey.
Wasabi Ice Cream with Honey Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Quick/Easy, Freezable
- CUISINE: Asian
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Oxmoor House
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