Recently, I bought an ice cream maker. I’ve never owned one before or even used one for that matter. When making ice cream in the past it was always done by hand. I found I had a lot of miso on hand and hadn’t used enough of it. Worrying it might ‘go bad’ before I ever ended up using it I went looking up preservation techniques online. Some online resources discussed freezing the miso and it would last longer without disrupting the miso health benefits. I’m not entirely sure if that’s true but it gave me another idea, ice cream! From there I was on a mission to find an ice cream maker to make this adventure quicker, easier, and even more exciting.
I did some research and settled on Cuisinart’s 2 quart ice cream making machine. I have not been disappointed with it. I’m addicted to using it and have got to order a second ice cream freezer bowl for it. Dangerous!
Making this ice cream, I wanted to hopefully balance the umami of the miso with the sweetness of a traditional ice cream. The final product is a rich, creamy, smooth flavor. You don’t need a giant bowl of it (unless you want to!) to enjoy and feel satisfied. Bringing this finished product to share with friends and colleagues people had mentioned words like, “toffee”, “buttery”, “sweet and savory”, “caramel-like”, and “some warm fudge”. It’s now my favorite ice cream. I hope you enjoy it too.
Miso Ice Cream
1 1/2 C whole milk
1 C light brown sugar
2 1/2 T shiro miso paste (white miso paste)
5 large egg yolks
2 C heavy cream
Date syrup (or your favorite topping, though it will stand alone quite nicely)
Combine the milk, brown sugar, and shiro miso in a bowl. Combine until the miso paste has broken down and mixed with the other ingredients.
I chilled the cream in a glass container in the fridge until I was ready to use it.
Set aside the 5 large egg yolks.
Heat the milk, brown sugar, and miso mixture in a medium sauce pan over medium-low heat, stir continuously. Continue stirring and breaking up any remaining miso paste, when steam is rising up (before the mixture even simmers!) from the pan then it’s done. Remove from heat. Pour hot mixture over egg yolks and whisk constantly. When the hot mixture and egg yolks are combined, place over low heat in the same sauce pan you used before. Stirring and watching as the mixture thickens. Thickening it until it coats the back of a spoon can take 10-15 minutes but don’t rush it.
When it’s thickened, remove from heat and pour into the heavy cream and mix thoroughly. Cover with plastic wrap and refrigerate until cold, a couple hours (or overnight if you wish).
When chilled, pour into your ice cream bowl from the freezer and follow your machine’s manufacturers instructions. Serve with date syrup or your favorite topping of choice or try it plain. The buttery toffee notes are sure to please your palate!
A final note, initially it was soft serve when done, it tasted great. However, once I let it sit in the freezer over night, it was even better the following day. I served mine on chilled slate boards with date syrup.