White Miso Butterscotch Custard Ice Cream
Inspired by techniques from Serious Eats.
A version of our classic custard where butter and dark brown sugar are cooked into a butterscotch and white miso brings a salty, savoury edge instead of added salt. Rich and moreish.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 366 kcal |
| Protein | 5.6 g |
| Carbohydrate | 25 g |
| of which sugars | 23.5 g |
| of which free sugars | 19.5 g |
| Fat | 27.7 g |
| of which saturates | 16.4 g |
| Fibre | 0.3 g |
| Salt | 0.58 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 60 g unsalted butter
- 160 g dark brown sugar
- 360 ml double cream
- 360 ml whole milk
- 40 g white (shiro) miso (check the label)
- 6 large egg yolks
- 1 tsp vanilla
- ¼ tsp ground cinnamon
- 1
Make the butterscotch. Melt the butter in the saucepan over medium-low heat, stir in the dark brown sugar, then turn up the heat and cook for 2-3 min until it smells toasted.
- 2
Add the dairy. Whisk in the cream, milk and miso and bring to a bare simmer, whisking so the miso dissolves fully.
- 3
Temper. Beat the yolks in the heatproof bowl and add a third of the hot butterscotch dairy a ladle at a time, whisking, then return to the pan and lower the heat.
- 4
Cook. Stir until the custard thickens enough to coat the spatula, at 77-80 °C.
- 5
Season and chill. Off the heat, whisk in the vanilla and cinnamon, strain and cool over the iced water. Refrigerate for at least 4 h.
- 6
Churn and freeze. Churn until thick. It comes out very soft, so give it 4-5 h in the freezer.
Storage
Freeze in a covered container for up to 2 weeks.
