Miso ice cream

Ice cream that tastes like a cross between miso soup, soy sauce and salted caramel people can shocks.  You will find that most not a super-sized waffle cone of miso ice cream will want.  Instead, miso ice cream is best served next to another dessert.  A small dose of miso ice cream would be a good thing next to a torte pear, an apple cobbler or a plate of gingersnap cookies.  It can also be piled on top or at 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 pears, and cranberries sake-poached (if I were not so warm cupcakes, I may have that exact dessert pairing-you don't want to try it?).  Here is my reprint of the recipe in my own words and with a conversion to U.S. measurements.

Yield: 2 quarts
1/2 C sugar1/4 C + 2 tablespoons red miso (the original recipe for white miso mentioned, but the store was of red and it worked well) 1/4 teaspoon salt 1/2 C honey1 1/4 C whole regard ei yolk3 c heavy whipping a medium saucepan over medium-high heat creamIn, combine sugar, salt, miso, honey and milk.Stir continuously until it is approximately to the boil and then remove from the fire.Place egg yolks in a medium mixing bowl.Pour the milk mixture over egg yolks, mixing to combine.Whisk in cream.Pour mixture into ice cream maker, and then follow the manufacturer's instructions.Note: In the photo above, I the ice topped with black sesame seeds.

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