Miso Caramel Ice Cream

Name: Miso Carmel Ice Cream
Prep time: 20 min
Cook time: 50 min
Total time: 4 h
Yield: 8
Cuisine: English
Ingredients: 250ml whole milk; 250ml double cream; 1 vanilla pod; 150g caster sugar; 5 egg yolks; 50g white miso paste

Vegetarian

Whoever said that sweet and savoury don't go together is, quite frankly, crazy. They clearly have yet to try crispy and salty bacon on a stack of sourdough pancakes drizzled with maple syrup—yum. This umami-rich ice cream is one of those salty-sweet concoctions that may baffle some, yet is truly wonderful.

White miso replaces salt in this delicious salted caramel ice cream alternative. The additional fermented element adds a complexity that is otherwise missing. Miso is very salty, but if you feel like it needs a little more, add small pinches of salt at a time to the final custard while tasting—remember flavours, when chilled, are less prominent.

Serves

Prep

20m

Cook

50m

Total

Ingredients

250ml whole milk

250ml double cream

1 vanilla pod

150g caster sugar

5 egg yolks

50g white miso paste

Method

Combine the milk and cream in a large saucepan and place on medium heat, bringing it to a gentle simmer. Split the vanilla pod and scrape in the seeds.
While the milk and cream are warming, whisk the egg yolks and half of the sugar together in a large mixing bowl, then pour the hot milk and cream over the egg yolks whisking constantly as you do.
Give your saucepan a quick rinse, now return the egg and milk mixture to the pan and cook, stirring constantly, until thick enough to coat the back of a spoon. It should become a thick and velvety custard.
While your custard is thickening, take a small saucepan and add in the other half of the sugar and just as much water. Place on medium-high heat until an amber caramel colour, then pour into the custard and whisk until all the caramel lumps have dissolved.
Once the mixture has reached its desired consistency, take off the heat. Whisk in the miso paste until fully combined.
Leave the mixture to cool completely. Once chilled, churn in an ice cream machine as per manufacturers instructions.
Decant the ice cream into a tub and enjoy it right away or keep fresh in your freezer for another occasion.

Ingredients

250ml whole milk

250ml double cream

1 vanilla pod

150g caster sugar

5 egg yolks

50g white miso paste

Tap for method

Method

Combine the milk and cream in a large saucepan and place on medium heat, bringing it to a gentle simmer. Split the vanilla pod and scrape in the seeds.
While the milk and cream are warming, whisk the egg yolks and half of the sugar together in a large mixing bowl, then pour the hot milk and cream over the egg yolks whisking constantly as you do.
Give your saucepan a quick rinse, now return the egg and milk mixture to the pan and cook, stirring constantly, until thick enough to coat the back of a spoon. It should become a thick and velvety custard.
While your custard is thickening, take a small saucepan and add in the other half of the sugar and just as much water. Place on medium-high heat until an amber caramel colour, then pour into the custard and whisk until all the caramel lumps have dissolved.
Once the mixture has reached its desired consistency, take off the heat. Whisk in the miso paste until fully combined.
Leave the mixture to cool completely. Once chilled, churn in an ice cream machine as per manufacturers instructions.
Decant the ice cream into a tub and enjoy it right away or keep fresh in your freezer for another occasion.

by Max Makes Munch

Dessert

Ice cream

English