Hot Cold Wasabi Ice Cream for Anne of Green Gables

The won­der­ment with which Anne of Green Gables ima­gines what ice cream might taste like has always made me feel slightly guilty.…

I don’t feel that I could endure the dis­ap­point­ment if any­thing happened to pre­vent me from get­ting to the pic­nic. I sup­pose I’d live through it, but I’m cer­tain it would be a lifelong sor­row. It wouldn’t mat­ter if I got to a hun­dred pic­nics in after years; they wouldn’t make up for miss­ing this one. They’re going to have boats on the Lake of Shin­ing Waters—and ice cream, as I told you. I have nev­er tasted ice cream. Diana tried to explain what it was like, but I guess ice cream is one of those things that are bey­ond ima­gin­a­tion.

We lost our sense of won­der about the majesty of ice cream a long time ago. The glor­i­ous alchem­ic­al effect of com­bin­ing eggs, cream and a deep-freeze has become as routine as a walk to the bus stop. Which is why I was so pleased to be sent Ben Vear’s new ice cream book, Make Your Own Organ­ic Ice Cream, pub­lished by Spring Hill.

I tasted Ben’s ice cream at a won­der­ful lunch to cel­eb­rate the online food magazine The Food­ie Bugle. After the exquis­ite feast cooked by the Bugle’s founder Sil­vana de Sois­sons, we ate ice cream made by Win­stones Ice Cream, the busi­ness cre­ated by Ben’s great grand­fath­er Albert Win­stone in 1925. Albert used to drive around the Cots­wolds on his motor­bike, selling home-made ice cream from the side­car.

Ben’s book is simple, charm­ing and invent­ive. It’s not a hugely elab­or­ate affair crammed with lav­ish pho­to­graphs, but an hon­est and above all inspir­ing pae­an to the mar­vels of ice cream. I’ve already made his recipe for cof­fee and cream, a rich, aro­mat­ic cre­ation with crushed cof­fee beans, and I’m plan­ning to make mulled wine ice cream next. But this morn­ing I made Ben’s was­abi ice cream. Was­abi is also known as Japan­ese horseradish. It is, of course, fero­ciously hot which, much to my sat­is­fac­tion, makes this a hot cold ice cream.

BEN VEAR’S WASABI ICE CREAM

  • 250ml organ­ic double cream
  • 200ml organ­ic full-fat milk
  • 150g Fairtrade caster sug­ar
  • 1 large organ­ic egg
  • 50g was­abi paste, also known as Japan­ese horseradish (adjust to taste)

Pour the cream and milk into a sauce­pan. Tip in half of the sug­ar and place over a low heat, stir­ring at reg­u­lar inter­vals and not allow­ing the mix­ture to boil.

Whisk the egg yolk and the remain­ing sug­ar in a mix­ing bowl, beat­ing with an elec­tric whisk for about 2 minutes, or until the mix­ture has become a smooth, pale paste.

Com­bine both mix­tures and return the pan to a low heat. Cook, stir­ring all the time, for approx­im­ately 10 minutes, until the mix­ture has a thick, cus­tard-like con­sist­ency. Add the was­abi paste and con­tin­ue to stir.

Set aside to cool, then pour into your ice cream maker, fol­low the manufacturer’s instruc­tions and leave to churn. (Altern­at­ively, pour the mix­ture into a freez­er-proof con­tain­er, seal it firmly with a lid and place in the freez­er. Whisk after 1 hour to pre­vent ice crys­tals from form­ing; repeat 3 times before leav­ing it to set.)

Ben sug­gests serving was­abi ice cream with chick­en, red meat or game. But I com­bined this eleg­ant eau de nil-col­oured cre­ation with hot-smoked trout, rock­et leaves dressed with olive oil, lem­on juice and zest, and red onion pickles. Make sure that you add plenty of lem­on juice and zest when you dress the leaves, to coun­ter­bal­ance the slight sweet­ness of the ice cream. The astrin­gency of the red onion pickles adds an extra bal­ance to the dish too.

I sus­pect the nose-twanging prop­er­ties of was­abi ice cream would have been sev­er­al steps too far for Anne of Green Gables. But she would have approved of my face when I ate it, because my expres­sion was as full of won­der as hers.


If You are engaged in pur­chas­ing medic­a­ments online, now may be the time to do so. So the next mat­ter is where can you find info that is reli­able. You can get such info fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pops phys­ic is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly every adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men switch on lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good health, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied phys­i­cian imme­di­ately for a com­plete medi­cin­al test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

20 thoughts on “Hot Cold Wasabi Ice Cream for Anne of Green Gables

  1. Gosh, I had not remembered that pas­sage from Anne of Green Gables, how very charm­ing it is. And a lovely intro­duc­tion for your post. Really lovely to re-read it now.

  2. I’ve always loved Anne of Green Gables, Kavey. She was vali­ant but full of fun. I often think of her when eat­ing ice cream…

  3. Your words are so magic­al and weave such a tale that I want to buy the book now! The cof­fee and cream ice cream sounds so divine and the was­abi and the mulled wine both are so intriguing one would have to try them both! I am fas­cin­ated by “savory” ice creams meant to be served as part of a meal. Fab­ulous, as always.

  4. Thanks, as ever, Jam­ie. I’m intrigued by savoury ice creams too — they’re so coun­ter­in­tu­it­ive as to be fas­cin­at­ing.

  5. We love was­abi, I must give this a try.
    And thanks for the remind­er of Anne, I read them all as a tiny and for a while my whole aim in life was to be her and marry someone called Gil­bert

  6. My favour­ite pas­sage from Anne of Green Gables is where she begs for­give­ness of Mrs Lind. Love Anne, love Was­abi but not a big fan of icecream or hot and cold togeth­er. I’ll leave this one at the ‘admire with your eyes’ stage.

  7. This sounds abso­lutely amaz­ing! I love the hot hit of was­abi and can’t quite ima­gine how it would taste in ice cream…the only thing for it is to make this asap 🙂 Fas­cin­at­ing.

  8. I love that part too, Sally. When I was a child there was a Sunday after­noon tv adapt­a­tion of the nov­el — it was the high­light of my week.

  9. Hello thelittle­l­oaf — do let me know if you try it. Savoury ice-creams are so sur­pris­ing, even puzz­ling at times. And yet we eat ice-cold gazpacho without a second thought.

  10. I made savoury cones out of tor­tilla wraps — I dampened them with water, dus­ted them with a little paprika and salt then rolled them into cones and baked them in a hot oven for a few minutes. They were great with the gazpacho savoury sorbet I made. Was­abi icecream’s been on my to do list for a little while — I was going to serve it with tuna tartare. Glad you enjoyed your savoury icecream too!

  11. That sounds so deli­cious, Anwen. I adore gazpacho and will def­in­itely try it as a sorbet. I hope you enjoy the was­abi..

  12. Was referred over here by a com­ment on my blog: it seems we share a love for books and lit­er­at­ure. Oh, and was­abi. 🙂 Great post! I love the idea of was­abi and ice cream… the idea of ice cream and fish, I’m still grap­pling with!

  13. Hi Laura Thanks so much for your com­ment. It’s funny that you find ice cream and fish odder than ice cream and was­abi. Oth­er people have said it’s the oth­er way round. Per­haps they’re both odd!

Leave a Reply

Your email address will not be published. Required fields are marked *