Wasabi ice cream

Ingredients:
Egg yolks 2
Water
1 Tbsp Caster (superfine)
sugar 110 g (4 oz)
Grated fresh wasabi 2 Tbsp, or 1½ Tbsp wasabi paste Pure vanilla essence (extract) ¼ tsp
Whipping cream 300 ml (10 fl oz), chilled until very cold
Salt 1/8 tsp


Method
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 bowl with cling film (plastic 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 addition.

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. Alternatively, if you have an ice cream mixer, use that to freeze the mixture.