So, this is a bit of an odd recipe. Odd in that it’s a combination of two separate recipes (the base is from Jeni’s Splendid Ice Creams cookbook, which is sent from the gods above, slightly altered to take account for the brown sugar in the ice cream’s name, and the original combination is from Tokyo Terrace), and that brown sugar miso probably isn’t a flavor that you would typically think of. But, the ice cream is currently freezing, and I can tell you that it was a great idea. 😀 To quote Rachel of Tokyo Terrace, “Imagine salty caramel, but on steroids.” This is gonna be awesome.
Brown Sugar Miso Ice Cream
Makes about 2 pints
- 2 c whole milk
- 1 T plus 1 t corn starch
- 1 ½ oz (3 T) soft cream cheese
- ¼ t sea salt
- 1 ¼ c heavy whipping cream
- 2/3 c packed dark brown sugar
- 2 T white miso
- 2 T light corn syrup
Mix 2 T of the milk with the corn starch to create a slurry in a separate container. Combine the cream cheese and sea salt in another separate container.
Meanwhile, combine all remaining ingredients in a pot and bring to a rolling boil over medium high heat. Once boiling, boil for four minutes, then remove from heat and whisk in the cornstarch slurry. Once combined, return to heat and bring back to a boil, and stir with a heatproof spatula until slightly thickened, appx 1 min. Remove from heat, and whisk together with the cream cheese mixture. Once combined, pour into a gallon ziploc bag (or, in this case, two smaller bags), and chill in an ice/cold water bath for a half hour.
Set up your ice cream machine, add the base, and spin for appx a half hour. The last two pics are what your ice cream should look like before, and after. Once you attain that second picture, stop the machine, and scoop into your container, and throw that into the freezer over night. (I happen to have spare pint containers, so I used those.)
By the next afternoon, you will have excellent, nommy ice cream!