Miso Ice Cream

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.

Yield: 2 quarts

• 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

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.

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