Wasabi ice cream

1. Heat cream in a saucepan until almost boiling. 2. Meanwhile whisk egg yolks and sugar until pale, almost white. 3. Stir egg and sugar mixture into hot cream stirring well on low heat until thick enough to coat the back of a spoon. Remove from heat. 4. Take your measuring spoon and start small. If you have Nigella’s measuring spoons, mix 1 “pinch” of wasabi with 1 “pinch” of hot water. If you are using regular measuring spoons, start with a 1/4 teaspoon of wasabi blended with 1/4 teaspoon of hot water. Add this to the custard and taste. Keep adding wasabi and water in these tiny increments until you feel that its wasabi-ish enough. I can’t say that my measurement would be hot enough for most. For me, 3 “pinches” was enough. For my husband, 4 1/2 “pinches”. 5. Freeze until firm and once ready to serve, ripen in the fridge for 5-10 minutes.