Brownie Sundae Recipe
miso ice cream, strawberry jam, pistachio kataifi
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Ingredients
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Miso Ice Cream
Strawberry Jam
Pistachio Kataifi
Method
Miso Ice Cream
- 1
Make the Custard Base
In a medium saucepan, combine heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves.
- 2
Mix in Miso
In a separate bowl, whisk together miso paste, egg yolks, and a pinch of salt until smooth. Gradually add the warm cream mixture to the egg mixture, whisking continuously to temper the eggs.
- 3
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8-10 minutes.
- 4
Chill and Freeze
Remove from heat, stir in vanilla extract, and cool the mixture to room temperature. Refrigerate for at least 4 hours, then churn in an ice cream maker according to manufacturer’s instructions.
Strawberry Jam
- 5
- 6
Cook the Jam
Add lemon juice and bring the mixture to a boil over medium heat. Reduce heat and let it simmer, stirring frequently, until it thickens, about 20-25 minutes.
- 7
Cool and Store
Remove from heat and allow to cool. Store in a sterilized jar in the refrigerator for up to a month.
Pistachio Kataifi
- 8
Prepare the Kataifi
Preheat the oven to 375°F (190°C). In a large bowl, fluff the kataifi pastry with your hands to separate the strands.
- 9
Add Butter and Nuts
Drizzle melted butter over the kataifi and toss to coat. Mix in the chopped pistachios.
- 10
Bake the Kataifi
Spread the mixture evenly on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
- 11
Drizzle with Honey
Remove from the oven and immediately drizzle with honey. Let cool before serving.