Sesame Ginger Ice Cream

Sesame Ginger Ice Cream is certainly not your average ice cream! The slightly savory hint of the Asian oils and spices create a unique blend that is sure to impress!

So..... round one of this ice cream was taken to a dinner party a while back......I was informed it tasted like chicken. It didn't taste like chicken, just the glaze on a chicken. There is a difference. Haha. Yes, the blend of spices includes many of those found in a sesame ginger chicken recipe.........so we'll call version one a fail and move on from that.  After halving the spices, removing the garlic, it now is no longer followed by the phrase "tastes like chicken" just "mmmm." 


And speaking of mmmmmmm...I'll be spending my weekend gearing up for the Arizona trip on Wednesday! Jet skis, rock climbing jeep, clay pigeon shooting, RAWHIDE!, and most importantly: GREAT Mexican food! I'm sorry DC. I love you, but really, have you been to Mexico? Not Cancun! For shame! Actual Mexico. No? Lauriol Plaza has some good food....but it's about as Mexican as Cancun. You want to make some real money on Mexican food? Drive down to Puerto Penasco, make your way over to Cholla Bay, find a stand called Mr. Fish Taco. Take care of all the legalities and make it work. You will not regret it. I currently regret not being there. Right. This. Minute. 


I hope everyone has a wonderful weekend! And please don't forget to please vote for Cherry Tea Cakes (I mean really, what other food blogger could make ice cream that DOESN'T taste like chicken!) in the Express Night Out's Best of 2010 DC Food Blogs contest! Look under people and places! I am the underdog, and realize I stand no chance, but it's fun for a moment to pretend I do! :) 

Sesame Ginger Ice Cream

1  tablespoons  balsamic vinegar

1  tablespoons   soy sauce

1/2 tablespoon brown sugar

1/2  tablespoon  water

1/2  tablespoon  dark sesame oil

1/2  teaspoon  minced peeled fresh ginger

1/8  teaspoon  crushed red pepper

pinch teaspoon dried orange peel

2 egg

3/4 cup sugar

1/2 teaspoon lemon extract

2 cup cream

1 cup milk

Combine first eight ingredients, stirring well with a whisk. Set aside. 

In a stand mixer combine the eggs and sugar.  Beat for one minute until light and fluffy. 

Gently mix in the cream, milk, lemon extract and spice mixture. 

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.

Wasabi Ice Cream

Can't figure out what dessert to serve after an asian dinner? Try Wasabi Ice Cream! But beware! Use too much and it will pack a punch! 

Let me start by saying I am very sad that the ice cream is a little melted in this post. I don't care how fast you are, there is no way to photograph ice cream in August in DC and not have it end in a melted disaster. Ugh. Moving on!

My roommate's fiancée decided to throw a dinner party centered around the things he loves: food and Asians, most specifically his Asian fiancée. Happily he got a large turnout, tons of food and tons of Asians. He specifically mentioned in the email needing desserts....but really, nobody expects me to ever bring anything but a dessert anymore, right? I am fairly certain I called dibs from here to eternity on that one for any and all parties I ever attend. 

But what to make? Fortune cookies? HA! I know I'm a silly American but I do happen to know a few things and fortune cookies are based off a Japanese recipe, made popular by the Chinese and practically only eaten in America. No dice, fortune cookie. You don't make the grade. My next idea.............well that took a lot longer to come up with than I would have thought. Mango pudding?  Litchi.......um, never cooked with that before. I found it somewhat amusing that I can make sushi pretty well but not an Asian dessert. 

Finally I resorted to googling, and since I am studying ice cream this year, decided to make an Asian inspired ice cream flavor. Wasabi was just too irresistible to pass up. It was so tasty! If you use the right amount you get the taste of wasabi without the burn in your nose. But, I'm sure for some people that would just mean I'm weak sauce. Call me old fashioned but ice cream was not meant to burn. 

Enjoy! 

Wasabi Ice Cream

1 1/2 teaspoon wasabi, or to taste

2 eggs
3/4 cups sugar
2 cups cream
1 cup milk

In a stand mixer combine the eggs and sugar.  Beat for one minute until light and fluffy. 

Gently mix in the cream, milk  and wasabi. 

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.

Enjoy!