Miso Caramel Ice Cream is a frozen dessert that blends miso paste with homemade caramel to create a smooth and flavorful ice cream. The saltiness of miso enhances the sweetness of the caramel, resulting in a uniquely balanced and indulgent treat that’s popular in Japanese-inspired desserts.
Miso Caramel Ice Cream is a rich, creamy, and umami-packed frozen dessert inspired by the unique flavours of Japanese cuisine. Combining the deep, salty notes of miso with the sweet, buttery richness of caramel, this homemade ice cream creates a perfect balance of flavours. In this guide, we’ll show you how to make Miso Caramel Ice Cream (Japan) at home, using simple yet authentic ingredients for a decadent treat.
Ingredients Needed
To make homemade Miso Caramel Ice Cream, you’ll need:
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 4 egg yolks
- 1/4 cup white miso paste
- 1/2 cup homemade caramel sauce (see below for instructions)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tbsp butter (for caramel sauce)
- 1/4 cup water (for caramel sauce)
Step-by-Step Guide to Making Miso Caramel Ice Cream
1. Make the Caramel Sauce
In a saucepan over medium heat, add 1/2 cup sugar and 1/4 cup water. Stir gently and let it dissolve. Allow it to cook without stirring until it turns a deep amber color. Remove from heat and stir in the butter and 1/4 cup heavy cream. Mix well and set aside to cool.
2. Prepare the Ice Cream Base
In another saucepan, heat the whole milk and remaining heavy cream over medium heat until warm but not boiling.
3. Whisk the Egg Yolks
In a bowl, whisk the egg yolks until pale and creamy.
4. Temper the Egg Yolks
Slowly add a ladle of the warm milk mixture into the egg yolks while whisking continuously. Gradually add the rest of the milk mixture, whisking constantly.
5. Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
6. Add Miso and Caramel
Remove from heat, then whisk in the miso paste, caramel sauce, vanilla extract, and sea salt. Stir until well combined. Allow the mixture to cool completely before refrigerating for at least 2 hours.
7. Freeze the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a container, freeze, and stir every 30 minutes until it reaches a creamy consistency.
8. Serve and Enjoy!
Once frozen, scoop the ice cream into bowls or cones. Drizzle with extra caramel sauce and sprinkle with sea salt for an added gourmet touch.
Tips for Best Results
- Use white miso: It has a milder, sweeter flavor compared to red miso.
- Let the custard chill before churning: This ensures a smooth and creamy texture.
- Experiment with toppings: Try crushed nuts, sesame seeds, or a drizzle of extra caramel.
Now that you know how to make Miso Caramel Ice Cream (Japan) at home, why not treat yourself to this bold and delicious fusion dessert? Enjoy the perfect harmony of sweet and salty in every scoop!
