SEAWEED / WASABI ICE CREAM
1 1/4 cups half and half
4 egg yolks
1/2 cup sugar
2 1/2 cups whipping cream
1 tsp vanilla
1/8 teaspoon salt
1 teaspoon Bull Kelp Powder (source www.bckelp.com)
Wasabi (start with 1/2 teaspoon and add more to taste if required).
Note: for a more green colour add a pinch blue green algae.
In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, make sure to stir often. Remove from heat and set aside.
Place egg yolks and sugar in bowl and mix for 30 seconds or until blended and slightly thickened. Gradually add half and half mixture and mix until blended. Return half and half mixture to saucepan and cook over medium heat until very small bubbles form around the edge and mixture is steamy, make sure to stir constantly. DO NOT BOIL.
Transfer half and half mixture into large bowl, stir in whipping cream, vanilla, and salt. When adding wasabi start with a 1/2 tsp and then just increase by 1/2 a tsp until it is the right amount of spice. Cover and chill thoroughly, atleast 8 hours.
Place chilled mixture in ice cream maker and follow directions for your machine.
Makes 8 servings (1/2 cup per serving)
Recipe adapted from Kitchen Aid Recipes by Reluctant Chef.
Adapted by BC KELP.