Brown Sugar Miso Ice-Cream

Hellooooo!!  It has been a while since I have posted a recipe.  It’s been a relatively busy Summer – a whirlwind European trip (Finland, Estonia and Iceland) and a  trip down to the Shenandoah Valley in Virginia.  It also has been a very hot Summer, thus my hiatus with real cooking.  We recently had Hurricane Irene pass our way and she was most definitely an unwelcome guest.  She caused so much trouble all across the Eastern part of America I don’t even want to think how much damages she has caused. Well, good riddance to you Irene!!  Well, in preparation for Irene, we bought about 3 pounds of dry ice (just in case we had power outage, I didn’t want our foodstuff in the fridge and freezer going bad).  Thankfully we were spared from any type of power outages, but now we have these dry ice!!  They weren’t cheap either so I had to come up with some way to use them.
I read different tips on how to use dry ice (from the dry ice company’s website).  One of the use is to make ice cream!  We have an ice-cream maker, but I was more eager to use up the dry ice (and don’t worry, as long as you don’t put dry ice into your mouth it’s safe to mix into drinks and foods).  Brown Miso Ice-cream is one recipe I wanted to try for a while – I will write out the original recipe from Rachel White’s Tokyo Terrace  and explain later what I did with dry ice; so,  here we go!
IMG_4800

Makes 1 quart:
1 cup whole milk (full fat)
1 cup light brown sugar (you can use dark also)
2 Tablespoons white miso paste
5 egg yolks
2 cups heavy cream (double cream)

1. Combine the milk, brown sugar and white miso in a medium saucepan.  Whisk to combine and break up the miso paste.  Don’t worry about small chunks, they will break down once it is heated and stirred.
2.  Pour the heavy cream in a large metal or glass bowl and keep it in the refrigerator.  Separate the egg yolks and put them in a medium bowl and set aside.
3.  Put the saucepan with milk, brown sugar and miso paste over low medium low heat, stirring constantly.  You don’t want to heat the mixture too quickly, so this step may take few minutes.  The milk should not simmer, but you may see few bubbles.  When you see the sugar completely dissolve and steam rising from the top, your mixture is ready.
4.  Remove the milk mixture from the heat, and gradually pour the hot liquid over the egg yolks, whisking constantly to avoid the eggs from scrambling.  Return the liquid and egg mixture to the saucepan, and place over low heat.  Use a spatula to stir the liquid constantly until it begins to thicken and coat the spatula.  This can take approx. 10 minutes, just be patient.
5.  Remove the pan from the heat and take the cream out from the frig.  Pour the hot liquid into the cream, stirring constantly until the mixture has cooled down.
6.  Cover with plastic wrap and return to the frig for at least 1 hour and up to overnight.
7.  Take your ice cream base and put it in an ice cream maker.  Follow manufacturer’s instructions.  When the ice cream has reach a soft serve type of thickness, transfer it to a separate container and freeze for about 1-2 hours before serving.

** For the dry ice part:  at Step 5 – after mixing the hot liquid into the cream, drop bunch of dry ice into the bowl (smaller the dry ice more effective it is), just keep on mixing until the mixture becomes churned.  I was becoming too tired to mix, so after it got “creamy” I put the mixture (still in the bowl) in the freezer; every 15 minutes or so I just mixed the mixture.  Once it reaches the soft serve consistency, I transferred to a container and froze for about an hour.

IMG_4795
I hammered chunks of dry ice (probably used about 5-6 pieces)

IMG_4796
Keep on mixing/churning for a while until it becomes creamier.

IMG_4804
I used Trader Joe’s thin ginger cookies – I only used this because I wanted to decorate my ice-cream photo.  Surprisingly this ginger cookie and ice-cream paired really really really well!!  Well, maybe it’s not a huge surprise since ginger and miso have been used in Japanese cooking since who knows when!  You can use any type of thin ginger cookies for this.

My opinion:  I wanted to make sure to say this:  ONLY use white miso, and not the red miso.  Red miso is more intense and more salty.  White miso is lighter in taste (still salty but not as much as the red miso) and more rounded in taste.

If you want a more subtle taste, you can even just put 1 Tablespoon of white miso.

I was pleasantly surprised by the taste.  It had a taste closely resembling Fleur De Sel Caramel (Caramel with salts)!  The taste is rather intense, so this is a one scooper!  Once again, the pairing of this ice cream with the thin ginger cookie was a gift sent from the Heavens, and if you care to eat the mint leaves, it leaves a very refreshing aftertasteSmile

Advertisements

2 thoughts on “Brown Sugar Miso Ice-Cream

  1. i would never ever have thought of using miso for making ice-cream, but this definitely seems like one to try… altho' to be fair, i would probably first try with one tablespoon. amazing tho' how you thought of using up the dry ice this way.and i m very relieved you didn t have any power outages this time…ps. glad you re back!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s