Wasabi Ice Cream (Wasabi Aisu)
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 14.48
- Health score: 0.00
- Weight Watcher points: 10.00
Summary
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.
Ingredients
egg yolks2
water1 tablespoon
superfine sugar4 oz
wasabi or)2 tablespoons
vanilla extract0.5 teaspoon
whipping cream10 fl. oz.
milk100 milliliters
salt0.125 teaspoon
Instructions
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.
Step 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.
Step 3
Remove bowl from bain-marie and continue beating for 2 minutes more or until mixture has cooled almost to room temperature.
Step 4
Beat in wasabi and vanilla, then cover with pastic wrap and refrigerate for 10 minutes or until slightly cold.
Step 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.
Step 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.
Step 7
If you're using an ice cream maker, skip steps (
Step 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.
Step 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.
Step 10
Spoon the soft ice cream into a container and freeze for 3-4 hours before serving.
Categories
Dish Types: dessert
Diets: gluten free
Occasions: summer