Miso Ice Cream
Homemade vanilla ice cream with miso boasts a unique salty-sweet flavor and brings a little extra bliss to moments of relaxation.
- 1 tbsp white miso
- 10 fl oz. (300ml) milk
- 3 tbsp (60g) honey
- 3.4 fl oz.(100ml) heavy cream
- 2 egg yolks
Pour milk into a pot and bring it to a simmer.
Place egg yolks and honey in a bowl and whisk well. Whisk in the hot milk little by little.
Strain through a fine mesh sieve and transfer mixture to a pot. Place over low heat and stir until mixture begins to thicken.
Remove from heat and cool the pot in a large bowl filled with iced water. Add miso and heavy cream and combine well.
Transfer mixture to a stainless steel tray and cover. Place in freezer and stir every hour 3 times or more until it gets frozen.