At the Edible Exchange Food Chain Focus Series event earlier in the month we had a miso caramel ice cream served in waffles cones using our Sweet White Miso made by the team at Edible Exchange. They've shared their recipe with us....but if ice cream making isn't your thing (or your short on time) there is a delicious alternative - simply buy the best vanilla ice cream you can find and fold through the caramel sauce - it's what we do when we're short on time
For the Miso caramel
1/3 cup sugar
1/4 cup water
1/4 cup heavy cream
1 tablespoon unsalted butter
3/4 cup Sweet White Miso
For the Ice Cream
1/3 cup sugar
5 large egg yolks
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
For the caramel:
Combine the sugar and 1/4 cup of water in a small saucepan over medium heat; cook, watching the entire time. Do not stir, but swirl the pan occasionally. As the caramel cooks, the bubbles will get big and will pop more slowly. When the caramel turns a golden brown, about 8 to 10 minutes, whisk in the cream and the butter. (It will bubble furiously, keep stirring.) Turn off the heat and whisk in the miso. Set the caramel aside.
For the ice cream:
Whisk together the sugar and egg yolks in a medium bowl until pale and frothy.
Combine the milk and cream in a medium saucepan over medium heat; cook, stirring constantly until the mixture is just barely bubbling at the edges. Do not let it scorch on the bottom of the pot.
Whisk 1 cup of the warm cream mixture into the frothy egg yolk mixture, then return that tempered mixture back to the pot. Reduce the heat to medium-low; cook and gently stir with a wooden spatula until it reaches a custard-like consistency. This ice cream base should coat the back of a spoon; a finger swiped across the spoon should leave a clean trail.
Whisk in the miso caramel and the vanilla extract, then strain the mixture into a bowl. Cover with plastic wrap and refrigerate until cooled.
Churn according to your ice cream maker manufacturer's directions.
Transfer to a quart-size container. Press wax paper or parchment paper directly on top of the ice cream's surface, seal and freeze for at least 3 hours before serving.
Note: recipe adapted from Deb Lindsey for The Washington Post