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July 03, 2008
Wasabi Ice Cream
Mmmmm.
Falls Church (Virginia) chef Leland Atkinson's super-premium ice cream "... sounds bizarre but is surprisingly delicious," according to an item in yesterday's Washington Post Food section.
$5.99 a pint at at Balducci's, select Whole Foods Markets in Virginia and at Willoughby's Market in Sandy Spring.
July 3, 2008 at 09:01 AM | Permalink
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Comments
A few years ago, Cold Stone Creamery had a Raspberry Wasabi ice cream.
I can't say that the two ingredients did my stomach any good. Well, not the raspberry -- that was a nice combo -- it was the wasabi and a dairy based product that didn't fit. I tried it again a week after that with simply wasabi and the ice cream because I wanted to give it one more try. Nope...same explosive result.
JMT -- I've had ginger ice cream before...but it is always one of those packaged things that one can only get in the Asian stores that no man of my complexion should be going into (generally next to the bean or tea flavors) -- it was good, but I can only imagine it would be far better fresh. Now you got me in the mood to go find this stuff again...
Posted by: clifyt | Jul 3, 2008 9:46:52 AM
Jeni's (here in Columbus) makes an excellent fresh ginger ice cream that tastes more like its pickled brethern than the fresh version.
I'm thinking if we threw some rice vinegar and some Shōyu into two separate batches of of ice cream, we might have ourselves the beginnings of a frozen nigiri platter.
Or, the same way the Italians (sometimes) layer a spumoni, you could make separate batches of nori, sticky rice and toro ice creams and layer them to look like a roll.
Posted by: JMT | Jul 3, 2008 9:38:25 AM
Fat, sugar and sinus-clearing heat are always an excellent combination.
Posted by: Al Christensen | Jul 3, 2008 9:20:54 AM
