Once, at a sushi restaurant, my friend bet me that I couldn’t collect all the wasabi on the table into one big ball then chew it ten times. If I succeeded, he promised to make me pistachio ice cream.
I won the bet. It took about five years before I could eat wasabi again.
When I thought back on this incident, I started mulling the idea of wasabi ice cream. As I mulled, the idea got more complicated until it finally came to fruition as sliced sushi ice cream. This recipe makes a sheet of rice-flavored ice cream rolled around lengths of wasabi, cucumber, and pickled ginger ice creams. The whole thing is coated in a brittle made with sesame and roasted seaweed. The dessert looks fun when it’s served in slices, and I can’t even begin to explain the unexpected delights of sesame-seaweed brittle. The ice cream itself isn't the creamiest of all possible ice creams, but I had to make sacrifices in texture in order to get just the right taste in a small batch. Trust me. The payoff is worth it.
Fair warning: When I tasted the first slice, I immediately spit it out. There was just too much cognitive dissonance to handle. The piece tasted like sushi in a truly bizarre way. Not a bad way—a bizarre way. After my tongue got used to the idea, I was able to completely enjoy my second and third and fourth slices.
Fair warning #2: This recipe takes a lot of time. Expect to start two days before you eat. Most of that time is hands-off, but every step in the shaping process requires re-freezing the ice cream. Those hours add up. It also takes a lot of bowls. And a lot of cling wrap. Seriously. A lot of cling wrap.
P.S. My friend still hasn’t paid up on the bet. —Adventurous Ice Creams