Wasabi Ice Cream (Wasabi Aisu)
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
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.