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Miso coconut milk ice cream

July 2, 2013

Looking into my empty refrigerator, I searched fervently for ideas on ice cream for the week. And that’s when my eyes set on the refrigerator door…and there, sandwiched between my mustard container and my preserved lemons, sat a miso jar!

Hence my idea of making this ice cream.

Miso Ice Cream

This ice cream almost tastes of salted caramel, except for the fact that it tastes a bit like miso at the very end, depending on the miso used. Not really my favorite flavor, but a very interesting try. I bet it would make a lovely pair with a savory crisp, though unfortunately, I did try before I consumed the entire batch.

1.5 Tbsp miso
2 cups coconut milk
3 Tbsp honey or equivalent in sweetener
4 egg yolks

(1) Heat miso, coconut milk, and sweetener on medium-high heat in a pan over the stove until a simmer. Continue simmering on medium-low heat for a few minutes.
(2) Beat egg yolks in a bowl. Add some hot liquid into the bowl and stir. Do this 3-4 times until the egg yolks are well-incorporated into the liquid added without curdling or chunking.
(3) Add the egg yolk mixture to the rest of the liquid and stir. Stir constantly for about 10 minutes, until the mixture is as thick and viscous as pouring warm honey.
(4) Let the mixture cool and chill for about an hour.
(5) Transfer mixture to an ice cream maker and allow to aerate/churn for 10-20 minutes, depending on desirability of thickness/airiness of the ice cream.
(6) Allow to sit in freezer overnight to allow flavors to incorporate.


Dai Dai


From → Recipes

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