I used white miso here, because I love the way it balances the sweetness of the caramel. The miso paste is very subtle, but it gives a salty taste to the ice cream that makes for a perfect combination.
This one’s not too tricky to make, and it will absolutely wow your guests! I have modified a few things from the original recipe, making it a no-churn ice cream that I plan to enjoy on a regular basis.
One excellent tip that I got from ladyandpups.com (who adapted hers from Food52) is that pushing the miso paste through a fine sieve is a step that cannot be missed in making this ice cream. I actually sieved mine twice to make sure that the texture was as smooth as possible.
I used white miso here, because I love the way it balances the sweetness of the caramel. The miso paste is very subtle, but it gives a salty taste to the ice cream that makes for a perfect combination. This is absolutely a recipe that you’ll want to remember, and it’s got no funny ingredients or preservatives.
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Makes 800g ice cream
- 1 1/2 cup full-fat milk
- 1 1/2 cup heavy cream (fat 30%+)
- 1 tsp pure vanilla concentrate powder
- 1 1/2 tbsp white miso
- 3/4 cup granulated sugar
- 3 tbsp cold water
- 1 1/2 tbsp corn starch
Whisk milk, heavy cream, and vanilla in medium pot. Bring to a low simmer, then turn heat off. Using a fine sieve, dissolve miso paste into milk mixture, using a spoon to help with the process. Once miso paste is completely dissolved, discard coarse grains. Set milk mixture aside and let cool.
Add sugar and water to a deep pot and cook over medium-high heat until sugar starts to melt and bubble. Swirl pot occasionally to make sure that sugar is heating evenly. After about 5 minutes, sugar mixture should turn to an amber colour. Remove it from the heat and swirl pot again gently. The sugar should continue to darken further as it cools. If it doesn’t, return pot to heat until it starts to bubble again slightly, then remove from heat again to let it deepen in colour.
Once sugar (which is now caramel) reaches a rich amber colour, ladle a spoonful of the milk mixture in. It should start to bubble. In a small bowl, ladle another spoonful of the milk mixture into the corn starch and mix well, then pour it back into the pot, stirring to combine.
Heat mixture again over medium heat and whisk regularly until it thickens and bubbles slightly. Check to make sure that caramel in the bottom of the pan is completely dissolved into milk mixture, then remove it from the heat and transfer to a baking dish (I used an approximately 4 cm-high rectangular baking tray, which speeds up the cooling process).
Lay a piece of heat-proof cling film against the surface of the mixture to prevent a skin from forming (this will also help to avoid condensed water from forming on top of the mixture as it chills). Put the tray in the fridge for about 4 to 6 hours or until it is completely cooled. Transfer to a freezer-proof plastic container and cover. (I found that a plastic container made it easier to scoop the ice cream compared to a glass container.)
After 2 hours of freezing, use a hand electric mixer with a swirl attachment to churn the ice cream thoroughly once and cover it again. Leave undisturbed in freezer for 4-6 hours before serving.
- Best to enjoy no-churn ice cream on the same day as they can be hard to scoop after longer freezing time. Alternatively, you can remove the container 15-30 minutes ahead to scoop ice cream out easier
- I have tried 2:1 ratio on cream and milk, it reduces the “defrost” time
- It is VERY important to make sure that your ice cream mixture is COMPLETELY chilled before putting it into the freezer to minimize ice crystal formed during freezing (for a no-churn style ice cream)