Ingredients
- 1/4 cup of Kewpie Mayonnaise
- 3 large egg yolks
- 1 cup of full cream milk
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- Pinch of salt
- 1 tsp Vanilla paste/ alternatively 1 vanilla pod (seeds only)
- 1/8 Wasabi paste
- 2 Tsp of Yuzu syrup
- Honey coated popcorn
- Black sesame seeds
- Pokey chocolate - Almond Crush
- Strawberry coated chocolate
Method
- INSTRUCTIONS: *NOTE This recipe was prepared with the use of a Thermomix appliance to speed up the preparation time.Gather all the ingredients required to ensure quick preparation.
- THERMOMIX METHOD: Prep 10 minutes1. Place Kewpie Mayonnaise, full cream milk, cream, egg yolks, sugar, salt, and vanilla paste into the bowlCook 8 mins/ 90°C /speed 2.2. Pour ingredients into large ice block trays or a shallow freezable container. Cover with plastic wrap. Allow the mixture to cool before placing in the freezer for a minimum of 8 hours, preferably overnight.3. Put the frozen container and mixture in the fridge for 10-15 mins. Cut into smaller 4 x 4 cm pieces using a sharp knife if using a shallow container. Alternatively pop out the mixture from the ice block tray.4. Place half the mixture into the Thermomix mixing bowl and crush 20 sec/ speed 6. Then mix and repeat again 10 sec/speed 4.5. Transfer ice cream into a bowl and place it in freezer. Prepare the second batch repeating the same process in step 4. Combine both batches.6. Place ice cream back into the freezer to firm. The freezing time will depend on the type of texture that is preferred for serving the ice cream; soft/ hard.
- STOVE TOP METHOD: Prep 15 - 25 minutes1. In a saucepan, combine heavy cream and milk together. Heat over a medium heat to a steaming point, do not let the mixture boil.2. In a separate bowl, combine the egg yolks and sugar, whisking until the mixture achieves a pale color and slightly thickened consistency.3. Gently pour the warm milk mixture into the egg mixture, whisking continually to avoid scrambling the eggs.4. Return the mixture to the saucepan and cook using a low heat. Stir with a wooden spoon until it thickens and coats the back of the spoon when tested. It takes approximately 5-7 minutes.5. Remove from the heat and let the mixture cool slightly. Add the Kewpie mayonnaise, vanilla paste, and a pinch of salt. Mix all together to combine all the ingredients.6. Transfer into a freezable container for at least 6-8 hours or preferably overnight.
- NOTES:• Cook time is dependant on method chosen to create this recipe whether using either the Themomix method or stove top method, both achieve a smooth silky full cream tasting ice cream that will really aliven your tastbuds. Your guests will love it too! • Japanese stores have a variety of different sweets to choose from to enhance the flavours of your ‘one bowl wonder’- Enjoy.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 300G
- S&B - S&B Japanese Wasabi Tube Paste 43G
