Wasabi Ice Cream (Wasabi Aisu)

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 Egg yolks

1 tablespoon Water

110 grams (4 oz) Superfine sugar

2 tablespoons Grated fresh wasabi or 1 1/2 tbsp Wasabi paste (or add less)

1/2 teaspoon Vanilla extract

300 milliliters (10 fl oz) Whipping cream, chilled until very cold

100 milliliters Cold fresh milk (to be added for using ice cream maker only)

1/8 teaspoon Salt

Equipment:

double boiler

pot

mixing bowl

whisk

bowl

cake form

ice cream machine

Cooking instruction summary:

Prepare a bain-marie, which can be a stockpot filled with water until one-third full and set over low heat until water is hot but barely simmering. Combine egg yolks, water and sugar in a metal mixing bowl, then set on top of bain-marie. Beat mixture constantly with a whisk for 7-9 minutes or until mixture is thick, foamy and hot to the touch. Regularly scrape bowl's sides and bottom so every bit of the mixture is evenly beaten. Remove bowl from bain-marie and continue beating for 2 minutes more or until mixture has cooled almost to room temperature. Beat in wasabi and vanilla, then cover with pastic wrap and refrigerate for 10 minutes or until slightly cold. Combine whipping cream and salt in a clean bowl and whip until thick and floppy but not fully stiff. Fold cream into wasabi mixture, a third at a time, folding just until incorporated after each additon. Scrape mixture into a metal cake tin or plastic container, cover and freeze for at least 4 hours. Stir with a whisk after 1 hour, and every 30 minutes after that, to break up large ice crystals. If you're using an ice cream maker, skip steps (5) & (6), add whipping cream and milk into the wasabi mixture and stir well to combine and let stand in the fridge for two hours or until the mixture is very cold. Pour the chilled mixture into ice cream maker and process according to the manufacturer's instructions. Churn for about 30-40 minutes till soft ice cream is formed. Spoon the soft ice cream into a container and freeze for 3-4 hours before serving.

 

Step by step:


1. Prepare a bain-marie, which can be a stockpot filled with water until one-third full and set over low heat until water is hot but barely simmering.

2. Combine egg yolks, water and sugar in a metal mixing bowl, then set on top of bain-marie. Beat mixture constantly with a whisk for 7-9 minutes or until mixture is thick, foamy and hot to the touch. Regularly scrape bowl's sides and bottom so every bit of the mixture is evenly beaten.

3. Remove bowl from bain-marie and continue beating for 2 minutes more or until mixture has cooled almost to room temperature.

4. Beat in wasabi and vanilla, then cover with pastic wrap and refrigerate for 10 minutes or until slightly cold.

5. Combine whipping cream and salt in a clean bowl and whip until thick and floppy but not fully stiff. Fold cream into wasabi mixture, a third at a time, folding just until incorporated after each additon.

6. Scrape mixture into a metal cake tin or plastic container, cover and freeze for at least 4 hours. Stir with a whisk after 1 hour, and every 30 minutes after that, to break up large ice crystals.

7. If you're using an ice cream maker, skip steps (

8. & (6), add whipping cream and milk into the wasabi mixture and stir well to combine and let stand in the fridge for two hours or until the mixture is very cold.

9. Pour the chilled mixture into ice cream maker and process according to the manufacturer's instructions. Churn for about 30-40 minutes till soft ice cream is formed.

10. Spoon the soft ice cream into a container and freeze for 3-4 hours before serving.


Nutrition Information:

Quickview
213 Calories
2g Protein
15g Total Fat
17g Carbs
0% Health Score
Limit These
Calories
213k
11%

Fat
15g
24%

  Saturated Fat
9g
59%

Carbohydrates
17g
6%

  Sugar
16g
19%

Cholesterol
93mg
31%

Sodium
54mg
2%

Get Enough Of These
Protein
2g
4%

Vitamin A
638IU
13%

Vitamin B2
0.12mg
7%

Vitamin D
0.85µg
6%

Selenium
3µg
5%

Phosphorus
49mg
5%

Calcium
44mg
4%

Vitamin E
0.48mg
3%

Vitamin B12
0.17µg
3%

Vitamin B5
0.28mg
3%

Folate
9µg
2%

Vitamin C
1mg
2%

Potassium
75mg
2%

Vitamin B6
0.04mg
2%

Zinc
0.3mg
2%

Magnesium
6mg
2%

Vitamin B1
0.02mg
2%

Fiber
0.34g
1%

Vitamin K
1µg
1%

Iron
0.21mg
1%

covered percent of daily need
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