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Miso Brown-Sugar Ice-Cream

Miso Brown-Sugar Ice-Cream

Try something different this summer with this delicious Japanese-inspired ice-cream dessert.

Miso Brown-Sugar Ice-Cream

Makes 1 litre

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

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

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

3 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.

4 Strain mixture into another bowl and refrigerate until cool.

5 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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