Are you ready to embark on a culinary adventure that tantalizes your taste buds and challenges your expectations? Then prepare yourself for the unbelievably delicious world of miso caramel ice cream! This recipe combines the savory depth of miso paste with the sweet, buttery richness of caramel, creating a truly unique and unforgettable homemade ice cream experience. It's easier than you think to make this surprisingly addictive dessert—perfect for impressing guests or simply treating yourself to a delicious, healthy-ish treat.
Ingredients:
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For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cut into pieces
- 2 tablespoons white or yellow miso paste (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of sea salt
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For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks
Instructions:
Making the Miso Caramel:
- Prepare the Caramel: In a medium saucepan over medium heat, combine the sugar and water. Do not stir! Let the sugar melt and turn into a beautiful amber color. This takes patience; avoid stirring to prevent crystallization.
- Add Cream Carefully: Once the caramel is amber, slowly and carefully pour in the heavy cream. It will bubble vigorously—be cautious! Whisk constantly until smooth.
- Incorporate Butter and Miso: Remove from heat and stir in the butter until melted and incorporated. Whisk in the miso paste, vanilla extract, and salt until well combined. Set aside to cool completely.
Making the Ice Cream Base:
- Heat Milk and Cream: In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves. Do not boil.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks lightly. Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them. This prevents the yolks from scrambling.
- Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spoon (about 170°F or 77°C). Do not boil.
- Strain and Cool: Strain the custard through a fine-mesh sieve into a bowl. Press the sieve to extract as much custard as possible. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled.
Assembling and Freezing the Ice Cream:
- Combine Caramel and Custard: Once the custard and caramel are both completely chilled, gently stir the miso caramel into the chilled custard until well combined.
- Churn the Ice Cream: Churn the mixture in an ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- Harden: Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden completely.
Tips and Variations:
- Miso Choice: Experiment with different types of miso paste for varying levels of saltiness and flavor. White miso is milder, while red miso is more intense.
- Sweetness Level: Adjust the amount of sugar in both the caramel and the ice cream base to your preference.
- Add-ins: Get creative! Consider adding chopped nuts, chocolate chips, or sea salt flakes for extra texture and flavor.
- Make it Vegan: Substitute the heavy cream and milk with full-fat coconut milk for a delicious vegan version. Ensure your miso paste is vegan-friendly as well.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: High
- Protein: Moderate
- Sugar: High
This miso caramel ice cream is a delightful fusion of sweet and savory flavors, perfect for a unique and memorable dessert experience. Enjoy!