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Wasabi- Pistachio Ice Cream

This ice cream has taken us around the world with flavors. We have gone a little Middle Eastern too.

Makes: 1 quart
Cook time: 15 minutes


  • ¼ cup pistachio nuts
  • ¼ cup wasabi paste
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp nutmeg
  • 500 ml heavy cream
  • 250 ml coconut milk
  • ½ cup sugar
  • 3 egg yolks


  1. Blend the pistachio nuts and wasabi paste with olive oil to make a smooth paste.
  2. Simmer the cream, milk, and spices in a large saucepan
    In a bowl, whisk the sugar and yolks together.
  3. Add the milk to the wasabi-pistachio paste, and then pour into the egg mix.
  4. Return to heat until it coats the outside of a spoon.
  5. Pour the mix into a churner or a freezer bowl for 6 to 7 hours.
  6. Serve with extra toasted pistachio nuts.

jack man

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