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Wasabi Ice Cream (Wasabi Aisu)

 
One serving costs about $0.6

$0.60 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 summer,gluten-free,gluten free dessert
spoonacular Score:14%

Spoonacular Score: 14%

 

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.

Cream Sherry, Alcoholic Drink, and Ingredient are great choices for Vanillan Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2
2  egg yolks
egg yolks
1 Tbsp
1 Tbsp water
water
4 oz
4 oz superfine sugar
superfine sugar
2 Tbsps
2 Tbsps fresh wasabi or)
fresh wasabi or)
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
10 oz.
10 oz. whipping cream
whipping cream
1.89 oz
1.89 oz fresh milk
fresh milk
0.13 tsps
0.13 tsps salt
salt
2  egg yolks
2
egg yolks
1 Tbsp water
1 Tbsp
water
4 oz superfine sugar
4 oz
superfine sugar
2 Tbsps fresh wasabi or)
2 Tbsps
fresh wasabi or)
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
10 oz. whipping cream
10 oz.
whipping cream
1.89 oz fresh milk
1.89 oz
fresh milk
0.13 tsps salt
0.13 tsps
salt

Equipment

ice cream machine
ice cream machine
mixing bowl
mixing bowl
double boiler
double boiler
cake form
cake form
pot
pot
whisk
whisk
ice cream machine
ice cream machine
mixing bowl
mixing bowl
double boiler
double boiler
cake form
cake form
pot
pot
whisk
whisk


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.60
Ingredient
2 egg yolks
4 ounces superfine sugar
2 tablespoons fresh wasabi or)
½ teaspoons vanilla extract
10 fl. oz.s whipping cream
100 milliliters fresh milk
Price
$0.48
$0.28
$2.08
$0.15
$1.60
$0.18
$4.77

Nutritional Information

Quickview
213 Calories
2g Protein
15g Total Fat
17g Carbs
0% Health Score
Limit These
Calories
213k
11%

Fat
15g
24%

  Saturated Fat
9g
59%

Carbohydrates
17g
6%

  Sugar
16g
19%

Cholesterol
93mg
31%

Sodium
54mg
2%

Get Enough Of These
Protein
2g
4%

Vitamin A
638IU
13%

Vitamin B2
0.12mg
7%

Vitamin D
0.85µg
6%

Selenium
3µg
5%

Phosphorus
49mg
5%

Calcium
44mg
4%

Vitamin E
0.48mg
3%

Vitamin B12
0.17µg
3%

Vitamin B5
0.28mg
3%

Folate
9µg
2%

Vitamin C
1mg
2%

Potassium
75mg
2%

Vitamin B6
0.04mg
2%

Zinc
0.3mg
2%

Magnesium
6mg
2%

Vitamin B1
0.02mg
2%

Fiber
0.34g
1%

Iron
0.21mg
1%

Vitamin K
1µg
1%

covered percent of daily need

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