Wasabi Ice Cream (Wasabi Aisu)
You can never have too many dessert recipes, so give Wasabi Ice Cream (Wasabi Aisu) a try. This recipe makes 8 servings with 214 calories, 2g of protein, and 15g of fat each. For 60 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up whipping cream, wasabi or), superfine sugar, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for Summer. 2 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. With a spoonacular score of 13%, this dish is not so spectacular. If you like this recipe, take a look at these similar recipes: Panko Crusted Wasabi Salmon with Orange Wasabi Cream Sauce, Petite Filet with Wasabi Cream, and Tuna "London Broil" with Wasabi Cream.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 2 egg yolks
- 1 tablespoon water
- 4 oz superfine sugar
- 2 tablespoons wasabi or)
- 0.5 teaspoon vanilla extract
- 10 fl. oz. whipping cream
- 100 milliliters milk
- 0.125 teaspoon salt
Instructions
- 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.