Malted Squid Ink Ice Cream with Wasabi Sprinkles
April 22, 2016
I had some ice cream professionals over, Chloe from Scoopsies, and Jacqueline from The Parlor, so I knew I had to make something crazy and original. I chose to do squid ink ice cream and thought it would also be fun for the bloggers because of the jet black color. I took it to the next level by making homemade cones and wasabi sprinkles!
Making sprinkles starts by making a simple royal icing. This is just wasabi powder, food coloring, water, and powdered sugar.
Pipe it out onto a baking sheet lined with wax paper. I was having fun on snapchat that day I guess.
The closeup.
I also made some colorful ones but these didn't have any special flavor.
After they dry overnight, you can break them up into the usual sprinkle size.
Now on to the ice cream. Heat up some milk and add squid ink. I get mine at Bricco, but you can find it on Amazon. After that, the malt powder goes in along with sugar and cream.
Everyone was showing up to the party and of course taking pictures as bloggers do.
I had the best time this weekend making liquid nitrogen ice cream for some friends. So glad the weather held up so we could hang outside all day! Stay tuned for a crazy squid ink ice cream recipe coming this Friday. Photo credit: @brasstacksphotography . A photo posted by Dan - The Food in my Beard (@tfimb) on
After freezing it it gets that crazy black color!
Put it into a cone and top it with the sprinkles!
I expected this to have MAYBE a 20% success rate among my friends, but people actually seemed to like it!
It's super salty and most definitely ocean flavored, but the malt and peanuts really play well with the flavors and that little hint of wasabi is a unique twist to this already unique ice cream.
Oh, and I also made some "normal" flavors and people brought their own creations as well.
Malted Squid Ink Ice Cream with Wasabi Sprinkles
- Ice Cream
- 1 Cup Whole Milk
- 2 Tablespoons Fresh Squid Ink
- 1 Pinch Salt
- 1/2 Cup Malt Powder
- 1/2 Cup Nonfat Dried Milk Powder
- 1/2 Cup Sugar
- Tiny pinch Xanthan Gum
- 1 Cup Cream
- Peanuts
- Wasabi Sprinkles
- Wasabi Sprinkles
- 1 Teaspoon Lime Juice
- 1/2 Teaspoon Green Food Coloring
- 1 Teaspoon Water
- 1 Tablespoon Wasabi Powder
- 1 Cup Powdered Sugar (about)
Instructions
Ice Cream
- Mix the whole milk with the squid ink in a pan and heat it up until it is steaming and almost simmering. Remove from heat.
- Add in the salt, malt powder, milk powder, sugar, and xanthan gum. Whisk well until everything is dissolved, briefly turning the heat back on if needed.
- Add in the cream and whisk. Strain with a mesh strainer. Refrigerate until cooled.
- Once cooled, whisk or shake up the container to mix anything that has separated. Freeze in your ice cream maker according to the manufacturers instructions. Or use liquid nitrogen like me!
- Scoop and serve with peanuts and sprinkles.
Wasabi Sprinkles
- Mix the food coloring, water, lime juice, and wasabi powder into a paste.
- Add the powdered sugar and continue to mix until you end up with a thick paste.
- Put the paste into a piping bag with a tiny opening.
- Pipe into long strands on a wax paper lined baking sheet. This is a tedious process because the paste will be thick and hard to pipe, but if you make it too thin they don't come out as good.
- Allow to dry overnight.
- Once dried, break them up into sprinkle size with your hands.
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