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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.
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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.
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3
Remove bowl from bain-marie and continue beating for 2 minutes more or until mixture has cooled almost to room temperature.
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4
Beat in wasabi and vanilla, then cover with pastic wrap and refrigerate for 10 minutes or until slightly cold.
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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.
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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.
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7
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.
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8
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.
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9
Spoon the soft ice cream into a container and freeze for 3-4 hours before serving.
