We’ve fallen in love with our Miso Caramel Ice Cream Recipe, a delightful fusion that blends the creamy sweetness of caramel with the umami punch of traditional Japanese miso. It’s a modern twist on classic desserts, offering a savory depth that’ll surprise your taste buds and elevate any gathering.
In our kitchen, we’ve simplified this exotic flavor so you can easily make it at home. Whether you’re a fan of innovative treats or just seeking a cool indulgence, this recipe promises a scoop of pure bliss that’s both simple and unforgettable.
Ingredients
To create our irresistible Miso Caramel Ice Cream—a harmonious blend of sweet caramel and savory miso—we start by listing the key ingredients in the order they are used. This ensures a smooth preparation process while highlighting their roles in delivering a creamy texture and complex flavors.
Ice Cream Base Ingredients
- Heavy cream: 2 cups, chilled, for a rich and velvety base that forms the foundation of our ice cream’s smooth consistency.
- Whole milk: 1 cup, full-fat, to balance the creaminess and provide a lighter body as we begin mixing the custard.
- Egg yolks: 4 large, from fresh eggs, whisked to create a luxurious custard that thickens our mixture for optimal scoopability.
Caramel Ingredients
- Granulated sugar: 1 cup, for caramelizing into a golden syrup that adds deep sweetness and a glossy sheen to our miso caramel infusion.
- Water: ¼ cup, to help dissolve the sugar evenly and prevent crystallization during the caramel-making process.
- Unsalted butter: 4 tablespoons, cubed and at room temperature, to enrich the caramel with a buttery depth that complements the miso’s umami.
- Miso paste: 3 tablespoons, white or yellow variety, for introducing that signature savory tang that elevates our caramel to new heights.
Flavor Enhancers
- Vanilla extract: 1 teaspoon, pure, to subtly enhance the overall aroma and tie together the sweet and savory elements as we finalize the mix.
- Sea salt: ½ teaspoon, finely ground, to accentuate the flavors and create a perfect balance in our finished ice cream.
| Nutrient | Per Serving (Approx. ½ cup) |
|---|---|
| Calories | 250 |
| Total Fat | 18g |
| Carbohydrates | 20g |
| Protein | 3g |
| Sodium | 150mg |
Equipment Needed
To seamlessly transition from preparing our key ingredients—like the heavy cream, whole milk, and miso paste—we recommend gathering the following essential equipment. This setup ensures we craft a smooth, creamy miso caramel ice cream without any hitches, allowing us to focus on the flavors that make this dessert unforgettable.
Here’s a curated list of tools we rely on for this recipe:
- Ice Cream Maker: Our go-to for churning the base into that perfect, velvety texture. We suggest a machine with at least a 1.5-quart capacity to handle the full batch efficiently.
- Medium Saucepan: Ideal for melting sugar and creating the rich caramel infusion. We prefer one with a heavy bottom to prevent burning and ensure even heat distribution.
- Whisk: A sturdy, heat-resistant whisk helps us blend the egg yolks and other elements smoothly, avoiding lumps in the ice cream base.
- Mixing Bowls: At least two medium-sized bowls—one for combining the dairy and another for the caramel mixture—to keep our workflow organized and prevent cross-contamination.
- Measuring Cups and Spoons: Precision is key for accurate measurements, so we use a set that includes both dry and liquid options for ingredients like granulated sugar and vanilla extract.
- Candy Thermometer: This tool is crucial for monitoring the caramel’s temperature to achieve the right consistency without overcooking.
- Fine-Mesh Strainer: We find this indispensable for straining the custard base, ensuring a silky-smooth final product free of any bits.
- Freezer-Safe Container: A lidded container with a 1- to 2-quart capacity for storing the churned ice cream, helping us maintain its freshness until serving.
With this equipment in hand, we’re all set to move forward and transform our ingredients into a delectable miso caramel ice cream treat.
Instructions
Now that we have gathered our ingredients and essential equipment, let’s walk through the steps to craft our irresistible Miso Caramel Ice Cream. We will ensure each phase delivers a creamy texture and a harmonious blend of sweet and savory flavors.
Prepare the Miso Caramel
To create the star element of our recipe—the rich, savory miso caramel—start by combining 1 cup of granulated sugar and ¼ cup of water in a medium saucepan over medium heat. Stir constantly until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color, reaching about 340°F on your candy thermometer—this takes roughly 8-10 minutes and fills the kitchen with an intoxicating aroma of toffee-like sweetness deepened by the miso.
Once the caramel reaches the perfect golden hue, carefully remove the saucepan from the heat and whisk in 6 tablespoons of unsalted butter, cut into cubes, until fully melted and incorporated for a glossy sheen. Next, add 2 tablespoons of white miso paste and ½ teaspoon of sea salt, whisking vigorously to avoid lumps and create a smooth, velvety sauce that balances sweet caramel notes with earthy, umami undertones. Allow the mixture to cool slightly for 10 minutes before proceeding, ensuring it’s warm but not hot to prevent curdling in the next step.
Make the Ice Cream Base
With our miso caramel ready, let’s prepare the luxurious ice cream base that forms the foundation of our dessert. In a separate medium saucepan, heat 2 cups of heavy cream and 1 cup of whole milk over medium heat until it just begins to simmer—watch for small bubbles around the edges to avoid boiling.
In a mixing bowl, whisk together 6 large egg yolks and ¾ cup of granulated sugar until the mixture is pale yellow and thickened, about 2 minutes—this creates a custard that will yield an ultra-smooth, creamy texture. Slowly temper the eggs by pouring in about half of the hot cream mixture while whisking constantly, then return everything to the saucepan. Cook over low heat, stirring continuously with a sturdy whisk, until the base thickens enough to coat the back of a spoon (around 170°F), which should take 5-7 minutes. Remove from heat, strain through a fine-mesh strainer into a clean bowl to remove any bits for silkiness, and gently fold in the cooled miso caramel until fully blended, resulting in a golden-hued mixture with a tantalizing sweet-salty flavor that promises to delight the palate.
Churn the Ice Cream
Once our ice cream base is prepared, it’s time to churn it into a light, airy delight. First, chill the base in the refrigerator for at least 2 hours or until it reaches 40°F—this step is crucial for the best texture, allowing flavors to meld and ensuring a scoopable consistency.
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency that mimics fluffy clouds with subtle flecks of miso caramel swirling through. As it churns, you’ll notice the mixture expand and transform from liquid to a creamy, almost velvety state, with the miso adding a unique savory depth that elevates the classic ice cream experience.
Freeze the Ice Cream
To achieve the perfect scoopable firmness, transfer the freshly churned ice cream into a freezer-safe container, smoothing the top with a spatula for an even finish.
Cover the container with a lid or plastic wrap, pressing it directly onto the surface to prevent ice crystals, and freeze for at least 4 hours or until solid—this final step locks in the creamy texture and intensifies the bold miso caramel flavors, resulting in a dessert that’s refreshingly cool with a complex taste that lingers on the tongue.
Make-Ahead and Storage
As we perfect our miso caramel ice cream recipe, planning ahead ensures you enjoy its rich, savory-sweet flavors without last-minute rushes. We recommend these strategies to prepare components in advance and store the final product for optimal taste and texture.
Make-Ahead Tips
To streamline your dessert preparation, we suggest making key elements ahead of time. This allows the flavors—such as the bold miso caramel infusion—to meld beautifully.
- Miso Caramel Sauce: Prepare the sauce up to 1 week in advance. After cooking, let it cool completely, then transfer to an airtight container and refrigerate. When ready to use, gently reheat it on the stove over low heat until pourable, stirring to maintain its glossy sheen and prevent crystallization.
- Ice Cream Base: You can mix and cook the ice cream base (including the tempered egg yolks and cream mixture) up to 2 days ahead. Cool it thoroughly, cover with plastic wrap directly on the surface to avoid a skin forming, and refrigerate. This step ensures the base stays velvety smooth for churning later.
- Churned Ice Cream: If you’ve churned the base into soft-serve consistency, freeze it in an airtight container for up to 24 hours before firming it fully. This keeps the refreshingly cool and complex taste intact without over-freezing.
Storage Guidelines
Proper storage is key to preserving the creamy, scoopable firmness of your miso caramel ice cream, locking in its delightful contrast of sweet and savory notes.
For the finished ice cream:
- Freezer Storage: Always use a freezer-safe, airtight container to minimize exposure to air and prevent freezer burn. Press a layer of plastic wrap directly onto the surface of the ice cream before sealing the lid.
- Shelf Life: Store the ice cream in the freezer for up to 2 weeks. Beyond this, flavors may dull, and texture could become icy.
| Storage Aspect | Duration | Key Tips |
|---|---|---|
| Miso Caramel Sauce | Up to 1 week (refrigerated) | Reheat gently; stir to restore shine. |
| Ice Cream Base | Up to 2 days (refrigerated) | Cover surface with wrap; chill thoroughly before churning. |
| Finished Ice Cream | Up to 2 weeks (frozen) | Use airtight container; serve within 10 minutes of scooping for best melt-in-your-mouth experience. |
By following these methods, we help you maintain the irresistible balance of caramel sweetness and miso savoriness, making it easy to serve this homemade treat anytime.
Conclusion
We’ve crafted this miso caramel ice cream to bring a bold twist to your homemade desserts, blending savory notes with creamy indulgence for an unforgettable treat. It’s perfect for impressing guests or enjoying a simple pleasure at home.
Try it yourself and discover how easy it is to elevate everyday moments with flavors that’ll keep you coming back for more. We’re confident it’ll become a favorite in your recipe collection.
Frequently Asked Questions
What is Miso Caramel Ice Cream?
Miso Caramel Ice Cream is a creative dessert that blends the sweet, buttery taste of caramel with the savory umami of miso paste. This recipe offers a modern twist on classic ice cream, making it easy to prepare at home for a refreshing treat that’s perfect for any occasion.
What are the key ingredients for this recipe?
The main ingredients include heavy cream, whole milk, egg yolks for the ice cream base, and for the caramel: granulated sugar, water, unsalted butter, miso paste, vanilla extract, and sea salt. These combine to create a rich, flavorful ice cream with a perfect balance of sweet and savory notes.
How do I make Miso Caramel Ice Cream?
Start by making the miso caramel: cook sugar and water to a deep amber color, then add butter, miso, and salt. Next, prepare the ice cream base by heating cream, milk, and tempered egg yolks, mix in the cooled caramel, churn in an ice cream maker, and freeze until firm. The whole process takes about 30-45 minutes of active prep plus freezing time.
What equipment is needed for this recipe?
You’ll need an ice cream maker for churning, a medium saucepan for cooking, a sturdy whisk for mixing, mixing bowls, measuring cups and spoons, a candy thermometer for accuracy, a fine-mesh strainer, and a freezer-safe container for storage.
Is this recipe suitable for beginners?
Yes, it’s beginner-friendly! The steps are straightforward with clear instructions, and you only need basic kitchen skills. As long as you follow the recipe carefully, especially when heating the caramel, you’ll end up with a delicious result.
What are the nutritional facts per serving?
Each ½ cup serving has about 250 calories, 18g total fat, 20g carbohydrates, 3g protein, and 150mg sodium. It’s a indulgent treat, so enjoy in moderation as part of a balanced diet.
Can I make this ice cream ahead of time?
Absolutely! Prepare the miso caramel up to one week in advance and the ice cream base up to two days ahead. This allows flavors to meld, making it convenient for planning events or spontaneous desserts.
How should I store the finished ice cream?
Store in an airtight, freezer-safe container for up to two weeks. To maintain creamy texture, press plastic wrap directly on the surface before sealing. Let it soften slightly in the fridge for 10-15 minutes before serving for the best scoop.