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Soft serve ice cream is all the rage in Japan and it comes in an amazing array of flavors. In addition to 'regular' flavors like vanilla, chocolate and coffee, I've also tried dashi, black vinegar and - like this recipe - soy sauce ice cream. When Greg and I visited Yugeta Shoyu, Yugeta-san introduced us to this wonderful taste -- kind of salty caramel but different.

When I got home from Japan I knew I wanted to recreate this, so I adapted the excellent vanilla ice cream recipe from David Lebovitz's The Perfect Scoop. Basically you omit the vanilla & salt and add in Yugeta-san's double-brewed soy sauce.

1 cup whole milk
¾ cup sugar
2 cups heavy cream
7 teaspoons Yugeta Shoyu double-brewed soy sauce
6 large egg yolks

In a small saucepan over medium heat, warm the milk, sugar and 1 cup of the cream in a medium sauce-pan, stirring until the sugar is dissolved. Pour the remaining 1 cup of cream and the soy sauce into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream and soy sauce mixture. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator. When ready to churn, freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Adapted from The Perfect Scoop by David Lebovitz and from Yugeta-san of Yugeta Shoyu.

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