Miso Brown-Sugar Ice-Cream

By MiNDFOOD

Miso Brown-Sugar Ice-Cream
Try something different this summer with this delicious Japanese-inspired Miso Brown-Sugar Ice-Cream dessert served with chocolate Pocky sticks

Serve sweet and savoury Miso Brown-Sugar Ice-Cream with chocolate Pocky sticks.

Miso Brown-Sugar Ice-Cream Recipe

Makes 1 litre

Ingredients:

12 egg yolks

1½ cups brown sugar

2 cups milk

2 cups pouring cream

1/3 cup white-miso paste

chocolate Pocky sticks, store-bought, to serve

Method:

Place egg yolks and brown sugar in a heatproof bowl; whisk for 3-4 minutes, or until pale and fluffy.

Place milk, cream, and miso in a saucepan over high heat, stirring until miso dissolves.

Bring just to the boil and pour into egg mixture, whisking until combined. Place the bowl over a saucepan of simmering water and stir continuously for 6-8 minutes, or until mixture is thick enough to coat the back of a wooden spoon.

Strain mixture into another bowl and refrigerate until cool.

Place in the bowl of an ice-cream maker and freeze according to manufacturer’s instructions. Serve with chocolate Pocky sticks.

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