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
- 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 large egg yolk
- 3 C heavy whipping cream
- In a medium-sized saucepan on medium-high heat, combine sugar, miso, salt, honey, and milk.
- Stir constantly until it is about to boil and then remove from heat.
- Place egg yolk in a medium-sized mixing bowl.
- Pour milk mixture over egg yolk, mixing to combine.
- Whisk in cream.
- Pour mixture into ice cream maker and follow manufacturer's instructions.