The texture was smooth, but the flavor was..weeeeell...interesting. I think I underestimated the power of wasabi when I was adding it, so it definitely overtakes any of the vanilla flavor. In attempt to balance, I sprinkled vanilla sugar over the ice cream when I served it. It did allow me to taste more vanilla bean; however, the wasabi still gave me a kick in the throat that I wasn't too fond of.
I think if you like horseradish and/or wasabi (because they are essentially the same thing) you would like this a lot...but just for safety I cut back the amount of wasabi in the recipe below.
Vanilla Bean Wasabi Ice Cream
1 vanilla bean pod
1.5 T wasabi powder
Split the vanilla bean in half and scrape seeds into milk. Simmer. Meanwhile, heat eggs in a water bath with the sugar until eggs reach 160*. Cool, and add wasabi. Strain, and rinse of the vanilla pod. Dry it off and stick in a small jar. Cover in sugar and allow to sit. Once the base has cooled, churn and freeze.