Miso Recipe

Whip the Cream

In a large mixing bowl, pour in the heavy cream and whip it using a hand mixer or a whisk until soft peaks form.

Combine Milk and Sugar

In a separate bowl, combine the whole milk, granulated sugar, and miso paste. Whisk until the sugar and miso are completely dissolved.

Add Vanilla and Honey

To the milk mixture, add the vanilla extract and black honey. Mix well until all ingredients are fully incorporated.

Fold in the Cream

Gently fold the whipped cream into the milk, sugar, and miso mixture using a rubber spatula. Be careful not to deflate the cream.

Add Salt

Sprinkle a pinch of salt into the combined mixture and fold it in gently.

Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is well chilled.

Churn the Ice Cream

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer to Container

Transfer the churned ice cream to an airtight container and smooth the top with a spatula.

Freeze

Place the container in the freezer for at least 4 hours or until the ice cream is firm.