My sweet and savoury love affair with miso continues with this Miso Butterscotch Swirl Ice Cream. It is a recipe from Claudia who blogs as The Brick Kitchen. Her recipe for Apple and Walnut Crumble Tarts with Miso Butterscotch Swirl Ice Cream sounded to too good to pass by and I had to try it.
I did not make the tarts but just the ice cream part of the recipe. The ice cream could not be easier as it is a quick no churn recipe made with cream and condensed milk and the miso butterscotch is swirled in before freezing. You can also opt not to make the ice cream and just the sauce and use it as a sweet and savoury topping packed with umami for a variety of desserts as you please.
I like to think of it a a grownup ice cream (or an ice cream for grown ups?). Good on its own but as we are heading into winter, this ice cream or just the miso butterscotch sauce will go really well with all kinds of baked puddings and pies. I think it will well with anything apple and also with zesty, packed with citrus puddings. It will also work really well with the South African classis Malva Pudding. I would cut the sugar in the sauce for the malva by quite a bit if using this ice cream as a topping.
The miso packs a punch and I used red miso as there is a lot of sugar to counteract all that savoury. If you use white miso the flavour will be less intense. I suggest you start with 45ml miso, taste and if need add another 15ml or so. Enjoy!
Ingredients
- Miso Butterscotch (Makes about 1 and a qtr cup)
- 250ml cream
- 95g unsalted butter
- 60ml red miso
- 170g cup brown sugar
- Ice Cream
- 500ml cream
- 1 can (385g) sweetened condensed milk
- 5ml vanilla extract
- About ½ cup miso butterscotch sauce (recipe above)
Instructions
- Combine the cream and butter in a small saucepan, and cook over a low heat, stirring occassionally, until the butter melts
- Add the miso paste and sugar and whisk until the miso has dissolved.
- Bring to the boil, reduce the heat and cook for another 10 minutes until thickened and shiny
- Place in fridge to cool
- In a mixer or with an electric beater, whip the cream to stiff peaks
- Add the vanilla and while whisking the cream continuously, slowly pour the condensed milk into the cream until combined.
- Pour a quarter of the ice cream mixture into a loaf tin or other container
- Swirl in a few tablespoons of miso butterscotch sauce (be careful not to mix together too much) Pour over another quarter of the ice cream base and repeat the swirling, twice more.
- You will have extra miso butterscotch left - keep this for serving or for other desserts (store in a sterilised jar for up to 2 weeks)
- Cover and transfer to the freezer to set for at least 8 hours (ideally overnight) before serving.
A few of my other favourite miso recipes:
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