Asian-inspired flavors bring this ice cream to life. The six-ingredient frosty treat is easy to prepare and a treat to enjoy.
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
How to Make It
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.
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.
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.
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