Description
A luxurious ice cream made from A5 Wagyu fat and egg yolk, offering a rich and creamy texture.
Ingredients
Scale
- 1 cup A5 Wagyu fat
- 6 egg yolks
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- In a saucepan, combine the A5 Wagyu fat and heavy cream, heating over low until melted.
- In a bowl, whisk together the egg yolks, sugar, vanilla extract, and salt.
- Slowly add the melted fat and cream mixture to the egg yolk mixture, whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
- Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Pour into an ice cream maker and churn according to manufacturer’s instructions.
- Transfer to a container and freeze until firm.
Notes
- For a smoother texture, churn the ice cream in an ice cream maker.
- Allow to soften slightly before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg