Miso Ice Cream

Miso Ice Cream


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Ice cream that tastes like a cross between miso soup, soy sauce, and salted caramel can shock people.  You’ll find that most will not want a super-sized waffle cone of miso ice cream.  Instead, miso ice cream is best served alongside another dessert.  A small dollop of miso ice cream would be a welcomed addition to a pear torte, an apple cobbler, or a plate of gingersnap cookies.  It could also be piled on top or on the side of your favorite Asian-inspired cupcake.

Miso Ice Cream Recipe


I found the miso ice cream recipe on The Free Library.  It was served with sesame-crisp pear and sake-poached cranberries (if I weren’t so hot to make cupcakes, I might have made that exact dessert pairing – don’t you want to try it?).  Here is my reprint of the recipe in my own words and with a conversion to U.S. measurements.

Note: In the photo above, I topped the ice cream with black sesame seeds.

Miso Ice Cream

Yield: 2 quarts

Miso Ice Cream

Ingredients

  • 1/2 C sugar
  • 1/4 C + 2 tbsp red miso (the original recipe called for white miso, but the store was out of it and red worked well)
  • 1/4 tsp salt
  • 1/2 C honey
  • 1 1/4 C whole milk
  • 1 egg yolk
  • 3 C heavy whipping cream

Instructions

  1. In a medium-sized saucepan on medium-high heat, combine sugar, miso, salt, honey, and milk.
  2. Stir constantly until it is about to boil and then remove from heat.
  3. Place egg yolk in a medium-sized mixing bowl.
  4. Pour milk mixture over egg yolk, mixing to combine.
  5. Whisk in cream.
  6. Pour mixture into ice cream maker and follow manufacturer's instructions.
http://www.cupcakeproject.com/2011/01/miso-ice-cream.html

 

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4 comments on “Miso Ice Cream”

  1. lynne says:

    I love miso soup. I’m going to have to try this!

  2. racing games says:

    thanks a lot for the informative article. i am really interested to read more from you.

  3. Kevin says:

    I would not have thought to do a miso ice cream but now I am going to have to try it!

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