Miso Caramel Ice Cream Recipe
Make Miso Caramel Ice Cream Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Miso Caramel
Ice Cream Base
Finishing
Method
Miso Caramel
- 1
Make the caramel
In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Without stirring, gently swirl the pan every 30 seconds until the sugar dissolves and turns a deep amber color — about 8–10 minutes. Watch closely to avoid burning.
- 2
Finish caramel with butter and cream
Once amber, remove from heat and carefully add 4 tablespoons unsalted butter, whisking until melted. Slowly pour in 3/4 cup of the heavy cream (from the 3 cups called in the caramel section), whisking continually (mixture will bubble vigorously). Return to low heat and stir until smooth.
- 3
Incorporate miso and season
Whisk 3 tablespoons white miso paste into the warm caramel until fully incorporated and smooth. Add 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Stir to combine. If caramel is too thick, add remaining heavy cream a little at a time to reach a pourable, sauce-like consistency. Set aside to cool slightly while you prepare the custard.
Ice Cream Base
- 4
Heat milk and cream
In a separate medium saucepan, combine 1 cup whole milk and 1 cup additional heavy cream. Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat.
- 5
Whisk yolks and sugar
In a heatproof bowl, whisk together 6 egg yolks and 1 cup granulated sugar until pale and slightly thickened, about 1–2 minutes.
- 6
- 7
Cook custard
Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spatula (about 5–8 minutes, temperature ~170–175°F / 77–80°C). Do not let it boil.
- 8
Strain and combine
Remove custard from heat and strain it through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in a pinch of fine sea salt and 1/2 teaspoon vanilla extract (if using).
- 9
Cool with caramel
Stir about 3/4 of the prepared miso caramel into the warm custard until fully combined — reserve the rest for ribbons and topping. Allow mixture to cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
Churning and Finishing
- 10
Churn
Once the custard is fully chilled, churn it in your ice cream maker according to the manufacturer's instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.
- 11
Layer with reserved caramel
Transfer half of the churned ice cream to a shallow, freezer-safe container. Dollop half of the reserved miso caramel over the ice cream in several spots. Use a spatula or butter knife to gently swirl (do not fully blend). Add the remaining ice cream and repeat with remaining caramel, creating visible ribbons.
- 12
Firm up
Press a piece of parchment directly on the surface of the ice cream to minimize ice crystals, cover with a lid or plastic wrap, and freeze until firm, at least 4 hours or overnight.
- 13
Serve
Scoop ice cream into bowls or cones. If desired, drop a small dab (about 1 teaspoon) of extra white miso on top and sprinkle with flaky sea salt (about 1/2 teaspoon) to enhance the sweet-salty contrast. Serve immediately.