10 people

Nasturtium Ice Cream

  • 3 cup nasturtiums leaves blanched
  • 1 cup spinach blanched
  • 500 g milk (3 cups)
  • 160 g cream (1 cup)
  • 6 egg yolks
  • 50 g non fat milk powder
  • 50 g glucose powder
  • 25 g trimoline
  • 105 g sugar
  • 5 g salt

Coconut Vinaigrette

  • 1 can coconut milk
  • 1 lime juiced
  • 1 tbsp rice wine vinegar
  • salt to taste

Thai Chile Oil

  • 20 red chillies chopped
  • 2 cup oil


  • 2 oz nasturtium leaves and flowers
  • 2 oz pea sprouts


  • 1 cup English peas blanched
  • 1 cup snap peas blanched

Nutritional information

Calories: 694kcalCarbohydrates: 27gProtein: 8gFat: 64gSaturated Fat: 16gTrans Fat: 1gCholesterol: 145mgSodium: 269mgPotassium: 363mgFiber: 1gSugar: 19gVitamin A: 1154IUVitamin C: 30mgCalcium: 165mgIron: 2mg


Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10 people

For the Nasturtium Ice Cream

  • Set up an ice bath.  Put milk, cream, milk powder, glucose, and trimoline into a sauce pot and bring to a slow boil until everything dissolves.  Meanwhile put sugar and egg yolks into a stand mix and mix for 4 minutes until pale white and fluffy.  
    Temper milk mixture into the egg yolk mixture.  Then place back on the stove and heat stirring until it reaches 170 degrees.  Then place into a Vitamix blender with blanched nasturtium and spinach leaves.  Puree until smooth and strain through a fine mesh strainer into a bowl.  
    Place the bowl in the ice bath to chill.  Once completely cold place in the refrigerator for 2 hours if you have time otherwise place in a your ice cream maker and spin according to your makers instructions. Once done take out and place in the freezer until ready to use.  

For Thai Chile oil

  • Take and chop all the Thai chiles and place them in a pot.  Cover them with the oil and slowly bring the pot up to just a simmer.  Then turn off and let it sit for 2 hours. Then pour into an air tight container until ready to use.  

For the Coconut vinaigrette

  • Place coconut milk, lime juice, and rice wine vinegar in a bowl and mix together with a whisk. Season with salt and place in the refrigerator until ready to use.  

To Finish

  • Take a bowl and pour 2 ladles of coconut vinaigrette in the bottom of the bowl.  Then season peas lightly with salt and place randomly around the bowl.
    Then add a scoop of nasturtium ice cream in the middle.  Drizzle 1 tsp of chili oil around everything.  Garnish with flowers and pea sprouts.  Serve and enjoy!
    nasturtium sorbet, coconut and Thai chili

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