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Miso Ice Cream with Yuzu Syrup
Recipe by Linda Dalrymple
This Japanese inspired miso ice cream is the perfect combination of sweet, salty and sour.
- Steps
- Ingredients
Ingredients
Miso Ice Cream
Miso Paste
Salted Peanut Crumb
Yuzu and Lime Syrup
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Steps
- Prechill ice cream machine.
- For the Miso Ice Cream, place the miso paste in a small pot over medium heat and stir until starting to soften, about 2-3 minutes. Add cream, milk, miso paste and 30g sugar into a saucepan over medium heat. Stir until mixture starts to simmer then cook for 1 minute. Remove from the heat.
- Place remaining 30g sugar and egg yolks into a bowl of a stand mixer and whisk on low-medium speed until mixture is pale, about 1-2 minutes. Whisk hot cream mixture into the egg mixture and mix until fully combined.
- Return mixture to the saucepan and place over low-medium heat. Whisk until mixture thickens and reaches 83C. Pass through a fine sieve into a bowl and then cover the bowl with cling film and cool in the fridge.
- Transfer the cooled anglaise to the ice cream machine and churn according to manufacturer’s instructions. Reserve ice cream in the freezer until required.
- For the Miso Paste, place ingredients into a saucepan over medium heat and stir the mixture for 5-7 minutes. Season to taste if required. The paste should be a balance of salty, sweet and slightly acidic from the lime but still able to taste the miso. Set aside to cool then transfer to a piping bag.
- For the Salted Peanut Crumb, line a baking tray with baking paper and place the roasted peanuts on the tray. Place the sugar in a dry pan over medium high heat. Allow sugar to melt, swirling the pan as needed, until dark amber in colour. Remove from the heat and pour over the peanuts. Sprinkle a good pinch of salt over the caramel and set the tray in the freezer for 10 minutes or until the caramel has hardened.
- Remove from the freezer, break into small shards and place it into a small food processor. Process to a crumb and set aside in an airtight container.
- For the Yuzu and Lime Syrup, combine water and sugar into a small saucepan over medium to high heat. Once melted, reduce heat to medium and add yuzu and lime juices. Simmer for 5 minutes to a sweet and citrusy syrup. Remove from the heat and set aside.
- To serve, pipe five small amounts of the miso puree into each bowl. Sprinkle the peanut crumb over the miso paste, quenelle miso ice cream and place on top of the crumb. Using the back of a teaspoon, create a well in the ice cream and fill with the yuzu and lime syrup.
