Red Miso Ice Cream
Greg Dunmore
Rated 5.0 stars by 1 users
Servings
Makes about 1 quart
This recipe was inspired by my friend Elizabeth Andoh, who introduced me to the wonderful combination of fall fruits and red miso. I’ve always loved that pairing, and I’ve always been drawn to unexpected ice cream flavors.
When I was testing this recipe, everyone liked it, but there was some debate about the miso. Some thought the flavor was a little strong, while others thought it was just right. So I’ve given a range here. Use 2 tablespoons for a mellower miso flavor or 3 tablespoons for something more pronounced.
Try serving it alongside apple pie or a pear tart. The combination of fruit, pastry, and savory-sweet red miso is pretty fantastic.
Ingredients
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1 cup whole milk
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¾ cup sugar
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2 cups heavy cream, divided
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2 to 3 tablespoons Rokko Aka (Red) Miso
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6 large egg yolks
Directions
- In a medium saucepan over medium heat, warm the milk, sugar, and 1 cup of the heavy cream, stirring until the sugar has dissolved.
- Pour the remaining 1 cup heavy cream into a large bowl and whisk in the miso until smooth and fully incorporated. Set a fine-mesh strainer over the bowl and set aside.
- In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly. Pour the mixture back into the saucepan.
- Cook over medium heat, stirring constantly with a heatproof spatula and scraping the bottom of the pan as you stir, until the custard thickens enough to coat the spatula.
- Pour the custard through the strainer into the cream and miso mixture and stir until combined. Set the bowl over an ice bath and stir until the mixture is cool.
- Cover and chill thoroughly in the refrigerator. Once cold, churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm.