Wasabi Ice Cream on Cucumber
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 4 egg yolks
- 4 tablespoon sugar
- 0.75 liter ¾ milk
- 50 g milk powder
- 25 g wasabi paste from the tube
- 500 g cucumber (s)
- 250 ml white wine vinegar
- 2 teaspoons sugar
Print Recipe
Pin Recipe Instructions
- Peel the cucumber and slice the julienne strips down to the core. If you don`t have a julienne insert, you can of course cut profanely by hand. Dissolve the two teaspoons of sugar in the wine vinegar and use it to marinate the cucumber strips in the refrigerator for two hours.
- For the ice cream, beat the egg yolks with the sugar until frothy. In the meantime, bring the milk with the milk powder to the boil and slowly pour over the egg yolks. Keep beating continuously with the whisk or mixer.
- Remove some milk and dissolve the wasabi paste in it. Add back to the rest of the ice cream mixture and freeze in the ice cream maker. If you make do with the freezer, you should stir every quarter of an hour so that no ice crystals form.
- To serve, drain the cucumber strips and squeeze them out well. Lay out a small bed of cucumber on each plate and place a wedge of wasabi ice on each.
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