Wasabi Ice Cream (Wasabi Aisu)

Prepare the Bain-Marie:

• Fill a stockpot with water, about one-third full. Set over low heat and allow the water to become hot but not simmering.
• In a metal mixing bowl, combine the egg yolks, water, and sugar. Place the bowl over the bain-marie, making sure it doesn’t touch the water.
• Whisk constantly for 7-9 minutes until the mixture becomes thick, foamy, and hot to the touch. Occasionally scrape the sides and bottom of the bowl to ensure even beating.

Cool the Mixture:

• Remove the bowl from the bain-marie and continue beating for 2 more minutes until the mixture cools to near room temperature.
• Stir in the wasabi and vanilla extract, then cover with plastic wrap. Refrigerate for 10 minutes or until the mixture is slightly cold.

Whip the Cream:

• In a clean bowl, combine the whipping cream and salt. Whisk until the cream becomes thick and floppy, but not fully stiff.

Combine the Mixtures:

• Gently fold the whipped cream into the wasabi mixture, adding it in thirds. Fold just until incorporated after each addition.

Freeze the Ice Cream:

• Transfer the mixture into a metal cake tin or plastic container, cover, and freeze for at least 4 hours.
• Stir with a whisk every 30 minutes after the first hour to break up large ice crystals and ensure a smooth texture.

If Using an Ice Cream Maker:

• Skip steps 5 and 6. Add the whipping cream and milk to the wasabi mixture. Stir well to combine and refrigerate for 2 hours or until the mixture is very cold.
• Pour the chilled mixture into the ice cream maker and process according to the manufacturer’s instructions. Churn for 30-40 minutes, or until a soft ice cream consistency forms.

Final Freezing:

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