Japanese · Dessert
Miso Caramel Ice Cream
A no-churn Japanese-inflected ice cream that threads ribbons of miso-spiked caramel through a whipped condensed-milk base, giving the sweetness a savoury, umami backbone without any custard-cooking or churning equipment.
$1
20 minsPrep
5 minsCook
385 minsTotal
MediumLevel
Nutrition per serving
444Calories
3.8gProtein
34.7gFat
28.5gCarbs
28.4gSugar
0gFiber
288mgSodium
102mgChol
21.6gSat Fat
191mgPotassium
146mgCalcium
0.3mgIron
0.3mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Sake
local
Yuzu Oolong Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Melt the brown sugar with the butter in a small pan over medium heat, swirling until it turns a deep amber caramel, about 3-4 minutes.
2
Off the heat, whisk in the warmed whole milk carefully (it will bubble vigorously), then whisk in a heaped teaspoon of white miso paste and the salt until smooth; set the miso caramel aside to cool to room temperature.
3
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks.
4
Fold the condensed milk and vanilla extract into the whipped cream until just combined and no streaks remain.
5
Swirl in three-quarters of the cooled miso caramel, leaving ribbons rather than mixing it fully through.
6
Spoon the mixture into a small airtight tub, drizzle the remaining caramel over the top, and swirl once more with a skewer.
7
Cover and freeze for at least 6 hours, or until firm enough to scoop.
8
Scoop into chilled bowls to serve, 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Heavy Cream, whipped to soft peaks
- 65g65g Condensed Milk
- 18g18g Brown Sugar, caramelised
- 8g8g Butter, melted into caramel
- 10g10g Whole Milk, warmed, to loosen caramel
- 0g0g Sunflower Seeds
- 3g3g Vanilla Extract
- 1g1g Salt, whisked into miso caramel
