• 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.

for the 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.