I love the Japanese culture and its food. There’s something about salty miso soup – I could eat it every day. Miso is made from fermented soy beans and salt and it has numerous health benefits. Recently a Masterchef episode aired where miso was used in a dessert and the judges went crazy for it. That was enough motivation to get busy creating a miso caramel ice cream. Caramel pairs well with miso which is why I included it but you could make this recipe without the caramel. You just need to increase the sugar to combat the miso.
Choosing the right Miso
You can get miso paste from most supermarkets and Asian specialty stores. You’ll be faced with a choice of white or red miso. I recommend white as it is milder and slightly sweeter that the red option. It is also important to strain your ice cream base before freezing to ensure there are no grains of miso.
I recommend making an extra batch of caramel to pour over your ice cream when serving. Enjoy!
Miso caramel ice cream recipe
- 4 egg yolks
- 3/4 cup sugar Plus 2 tbsp extra
- 1 cup full cream milk
- 1 1/2 cup thickened cream
- 1 tsp vanilla extract
- 2 Tbsp white miso
- 3 Tbsp water
- Whisk yolks and 2 tbsp sugar until pale in colour. Set aside.
- Add milk and cream to a saucepan and heat while stirring until simmering. Remove from heat.
- Pour 1/2 cup of the heated milk mixture slowly into the yolks, all the while whisking.
- Pour the yolks back into the milk mixture along with the miso and whisk until combined. Continue heating on a low-med heat (don't allow to boil) until the liquid coats the back of a spoon. This will usually only take a few minutes.
- Add vanilla and stir until combined. Set aside.
- Add 3/4 cup sugar and water to a medium saucepan and heat on high until it starts to melt. Shake the pot occasionally to ensure even heating. As the sugar turns light brown, remove from heat and continue to shake the sugar until it turns a dark brown. If the sugar doesn't reach this dark brown/amber shade then continue heating for a little longer.
- Once the sugar has darkened it will now be caramel. Whisk the milk mixture into the caramel and then add to an airtight container. Chill in the fridge overnight to allow miso flavour to infuse.
- Once chilled, pour the ice cream base through a strainer into a bowl. Then add to ice cream machine and follow the manufacturer's instructions.
- Add to a container and freeze for at least 2 hours or until desired hardness is achieved.