Wasabi ice cream on cucumber

Ingredients for 8 servings:

• 4 egg yolks
• 4 tbsp sugar
• ¾ liter of milk
• 50 g milk powder
• 25 g wasabi paste from the tube
• 500 g cucumber(s)
• 250 ml white wine vinegar
• 2 tsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

unusual dessert or side dish to smoked fish

Peel the cucumbers and julienne strips down to the seeds. If you don’t have a julienne cutter, you can simply slice by hand. Dissolve the two teaspoons of sugar in the wine vinegar and marinate the cucumber strips in it in the refrigerator for two hours. For the ice cream, beat the egg yolks and sugar until frothy. Meanwhile, bring the milk and powdered milk to a boil and slowly pour into the egg yolks, whisking continuously with a whisk or mixer. Remove a little of the milk and dissolve the wasabi paste in it. Return it to the remaining ice cream mixture and freeze in the ice cream maker. If using the freezer, stir every 15 minutes to prevent ice crystals from forming. To serve, drain the cucumber strips and squeeze them well. Place a small bed of cucumbers on each plate and place a scoop of wasabi ice cream on top.