Miso Caramel Ice Cream

Miso Caramel Ice Cream 470x449.jpg

Miso Caramel Ice Cream

Ingredients

  • 350 ml (1½ cup) evaporated milk
  • 2 teaspoons vanilla bean paste
  • 575 ml (2¼ cup) thickened cream, divided
  • 40 g (2 Tablespoons) white miso paste
  • 280 g (1¼ cup) caster sugar, divided
  • 8 egg yolks
  • ¼ teaspoon salt

Directions

  1. To make the ice cream base, place the evaporated milk and the vanilla in a small saucepan over medium heat. Bring to a quick boil, then immediately remove from the heat. Cover and allow to infuse for 15 minutes.
  2. Next, combine 125 ml (½ cup) of the heavy cream with the miso paste in a small saucepan and place over medium heat. Whisk gently and heat until the mixture starts to simmer. Remove from heat and combine with the evaporated milk mixture.
  3. In a third saucepan, add 100 g (½ cup) of the sugar and place over medium low heat. Do not stir, but instead allow the sugar to slowly melt and caramelize (stirring will cause clumping). Cook for 6 to 8 minutes, until you have a caramel that looks the color of dark maple syrup.
  4. Once the caramel is ready, slowly drizzle in the miso cream while whisking the caramel, being careful not to splash yourself. Whisk until smooth and uniform in color.
  5. In the Vitamix container, add the egg yolks, remaining 180 g (¾ cup) sugar, and salt. Secure the lid.
  6. Select Variable 1, start the machine, and slowly increase speed to Variable 3. Blend for 1 minute, or until the eggs turn pale in color.
  7. Reduce the speed to Variable 2 and remove the lid plug. Begin to slowly drizzle in the miso caramel cream until all has combined.
  8. Stop the machine, and transfer the mixture to a saucepan. Place over medium heat and whisk constantly, until the mixture begins to thicken and reaches 185°F (80°C). Do not overheat, or the eggs will scramble.
  9. Remove the mixture to a 22 x 33 cm (9 x 11-inch) cake pan, and place in the freezer until the mixture reaches 4°C (40°F ). Be sure to whisk periodically to release steam.
  10. Next, add the chilled custard and the remaining 1¾ cups (450 ml) heavy cream to the Vitamix container and secure the lid. Select Variable 1, start the machine and quickly increase the speed to Variable 10. Blend for 20 to 30 seconds, or until the mixture starts to thicken.
  11. Transfer to a covered container and place in the freezer to set for at least 4 hours, or overnight.
  12. While the ice cream is chilling, preheat the oven to 325°F (160°C). Line a sheet tray with parchment and set aside.

Granola Garnish

Ingredients

  • 3 Tablespoons Butter
  • 3 Tablespoons caster sugar
  • 60 g (¾ cup) rolled oats, uncooked
  • 3 Tablespoons cacao nibs
  • 40 g (¼ cup) salted toasted cashews, chopped

Directions

  1. While the ice cream is chilling, preheat the oven to 325°F (160°C). Line a sheet tray with parchment and set aside.
  2. To make the savory granola, melt the butter and sugar together in a pan, until combined.
  3. Place all oats, cacao, and cashews into a heatproof metal bowl, and pour the melted butter and sugar overtop. Mix well, and spread the granola in a thin layer on the lined baking sheet.
  4. Bake for 15 to 20 minutes, or until golden brown.
  5. Allow the granola to cool, then place in the Vitamix container and secure the lid. Select Variable 5, start the machine, and Pulse 5 to 6 times, until the granola resembles coarse breadcrumbs.
  6. To serve, place a spoonful of the granola on a plate and top with a scoop of ice cream. Serve immediately.