No Churn Miso Caramel Ice Cream Recipe

chief notes

Many of you must have tried salted caramel in your lifetime, but I urge you to try miso caramel – think of it as the cooler, edgier cousin of salted caramel. The umami punch of the miso, combined with the sweet caramel, creates such a wonderful harmony of flavors and keeps your dessert from being too sweet. The downside, however, is that it gets dangerously more expensive. My No-Churn Miso Caramel Ice Cream combines a simple creamy, lightly salted vanilla ice cream with this rich miso caramel for a beautifully balanced, quick and easy dessert that’s perfect on its own, layered over an apple pie, taken sandwiched between two cookies or served with a warm brownie – the options are endless.

Technical tip: Making caramel can often seem daunting, but I have a few tips and tricks that should help you achieve perfect caramel every time. Go slow and steady with the caramel, and you’ll be set!

Possibility of exchange: If you really don’t have the time or patience for caramel, you can use store-bought caramel sauce and add 1 ½ tablespoons of miso paste to it. Just be sure to mix well, ideally by whipping the miso with 2 tablespoons of hot cream, before mixing it into the caramel.

Preparation

For the miso caramel:

1.

Pour the cream into a heavy-bottomed saucepan and heat until smoking, but not boiling. Add 1½ tablespoons miso paste to the hot cream and stir until dissolved.

2.

Place the sweet brown sugar and water in a separate deep saucepan over low heat and stir until the sugar is dissolved. Once dissolved, bring to a boil without stirring.

3.

Once boiling, slowly pour the preheated cream into the sugar mixture.

4.

Cook over low heat and cook until it reaches 220 F.

5.

Once the caramel reaches 220 F, whip the butter until it’s dissolved, transfer it to a separate dish and let it cool aside while we make the ice cream base.

For the ice cream:

1.

Pour your heavy cream, reserving about 3 tablespoons, into the bowl of a stand mixer (or a large mixing bowl if using a hand whisk). To do this, add your vanilla extract and salt, and whisk until soft peaks form. Be sure not to overmix.

2.

Pour the 3 tablespoons of reserved cream into a small bowl and place in the microwave for about 20 seconds, until hot. To do this, add the miso paste and whisk until incorporated.

3.

Add this mixture to the cream and whisk to combine.

4.

Next, pour in your condensed milk and use a spatula to fold it in until no streaks remain.

To assemble:

1.

In your cake mold or container, pour half of the ice cream base and smooth it. Then pour in half of the caramel sauce and use a palette knife or skewer to swirl it around.

2.

Then, add the rest of the ice cream and swirl in most of the remaining caramel, reserving a few tablespoons (to pour over the top when serving, if desired).

3.

Cover with cling film and place in the freezer for 7 hours or overnight.

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