Indulge in the unique blend of sweet roasted strawberries and savory miso in this creamy and decadent ice cream.
Ingredients: 1 lb strawberries, hulled and halved. 2 tablespoons white miso paste. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks.
Instructions: Preheat the oven to 375F 190C. Place the strawberries on a baking sheet and roast for 25-30 minutes, until soft and slightly caramelized. Let cool. In a blender, puree the roasted strawberries with the miso paste until smooth. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm. In a separate bowl, whisk the egg yolks. Slowly pour in some of the warm cream mixture, whisking constantly, to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Remove from heat and stir in the strawberry-miso puree. Strain the mixture through a fine mesh sieve into a clean bowl. Cover and refrigerate until well chilled, preferably overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to a freezer-safe container and freeze for several hours until firm. Serve and enjoy!
Prep Time: 30 minutes
Cook Time: 30 minutes
polboske
