Miso caramel ice cream is a delightful twist on a classic favorite that combines salty and sweet in the most irresistible way. By blending rich caramel with the umami depth of miso, this recipe creates a unique flavor profile that’s both creamy and complex. It’s the perfect treat for anyone looking to elevate their dessert game with something a little unexpected.
We love how the miso adds a subtle savory note that balances the sweetness and enhances the caramel’s richness. This ice cream is surprisingly easy to make at home and promises a gourmet experience with every bite. Whether you’re serving it at a dinner party or enjoying it as a special indulgence, miso caramel ice cream is sure to impress and satisfy.
Ingredients
To create our exceptional Miso Caramel Ice Cream, we need two main components: the luscious miso caramel sauce and the creamy ice cream base. Below are the precise ingredients for each part to guarantee perfect harmony between salty and sweet in every scoop.
For the Miso Caramel Sauce
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream, warmed
- 2 tablespoons white miso paste (use a mild, sweet type for balanced flavor)
- 1/2 teaspoon sea salt (adjust to taste for the perfect umami-sweet blend)
For the Ice Cream Base
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 3/4 cup (150g) granulated sugar
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
| Ingredient Group | Ingredients Summary |
|---|---|
| Miso Caramel Sauce | Sugar, Unsalted Butter, Heavy Cream, White Miso Paste, Sea Salt |
| Ice Cream Base | Whole Milk, Heavy Cream, Sugar, Egg Yolks, Vanilla Extract, Salt |
Equipment Needed
To make our Miso Caramel Ice Cream perfectly smooth and rich, having the right equipment is essential. We recommend gathering the following tools to ensure precise cooking and a flawless texture.
Essential Tools for Making Miso Caramel Sauce
- Heavy-bottomed saucepan: For even heat distribution while caramelizing sugar.
- Heatproof spatula or wooden spoon: To stir the caramel gently without crystallization.
- Measuring cups and spoons: To accurately portion sugar, butter, miso, and cream.
Tools for Ice Cream Base Preparation
- Medium mixing bowls: For whisking egg yolks and combining ingredients.
- Whisk: To beat egg yolks until smooth and incorporate air.
- Fine mesh sieve: To strain the custard, ensuring a silky ice cream base.
- Candy or instant-read thermometer: For monitoring the custard temperature precisely.
For Freezing and Serving
- Ice cream maker: Critical for churning and aerating the mixture, yielding creamy miso caramel ice cream.
- Freezer-safe container: To store the ice cream for final freezing and serving.
- Spatula or ice cream scoop: For serving perfect portions.
| Equipment | Purpose | Notes |
|---|---|---|
| Heavy-bottomed saucepan | Caramelizing sugar and cooking sauce | Prevents uneven heating |
| Heatproof spatula | Stirring caramel and ingredients gently | Avoid metal spoons |
| Measuring spoons and cups | Accurate ingredient measurement | Essential for balance |
| Mixing bowls | Combining egg yolks and base ingredients | Use heatproof bowls |
| Whisk | Beating egg yolks smoothly | Manual or electric works |
| Fine mesh sieve | Straining custard | Removes lumps |
| Candy/Instant-read thermometer | Monitoring custard temperature | Ensures perfect consistency |
| Ice cream maker | Churning and freezing ice cream | Follow manufacturer instructions |
| Freezer-safe container | Storing finished ice cream | Airtight recommended |
| Ice cream scoop | Serving portions | Helps create perfect scoops |
With carefully chosen tools, we can master the delicate balance of sweet caramel and savory miso in this ice cream, achieving the rich texture and flavor that makes this dessert exceptional.
Prep Work
Before diving into cooking, let’s gather our ingredients and follow essential prep steps to ensure smooth execution and perfect balance in our Miso Caramel Ice Cream.
Preparing the Miso Caramel Sauce
- Measure granulated sugar, unsalted butter, heavy cream, white miso paste, and sea salt precisely.
- In a heavy-bottomed saucepan, add the sugar over medium heat. Stir gently but continuously with a heatproof spatula until the sugar melts and turns a deep amber color. This can take about 8-10 minutes.
- Carefully add the unsalted butter to the melted sugar, stirring until fully melted and combined.
- Slowly pour in the heavy cream while stirring constantly to avoid splattering. The mixture will bubble vigorously.
- Remove from heat and whisk in the white miso paste and a pinch of sea salt until the sauce is smooth and glossy.
- Transfer the caramel sauce to a medium bowl and let it cool to room temperature before incorporating into the ice cream base.
| Ingredient | Amount | Preparation |
|---|---|---|
| Granulated sugar | 1 cup (200g) | Measured accurately |
| Unsalted butter | 6 tbsp (85g) | Cut into chunks |
| Heavy cream | 1/2 cup (120ml) | Room temperature |
| White miso paste | 2 tbsp | Stirred smooth |
| Sea salt | 1/4 tsp | Fine grain |
Making the Ice Cream Base
- Gather whole milk, heavy cream, granulated sugar, egg yolks, vanilla extract, and pinch of salt.
- In a medium mixing bowl, whisk together egg yolks with granulated sugar until pale and slightly thickened.
- In a heavy-bottomed saucepan, combine whole milk, heavy cream, and salt. Heat the mixture over medium heat just until it begins to steam and small bubbles form around the edges. Do not boil.
- Gradually temper the hot milk mixture by pouring it slowly into the egg yolk mixture while whisking constantly. This prevents curdling.
- Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon until the custard thickens and coats the back of the spoon. Use a candy or instant-read thermometer to monitor the temperature — aim for 170°F to 175°F (77°C to 80°C).
- Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to ensure silky texture.
- Stir in vanilla extract.
- Allow the custard base to cool, then refrigerate until thoroughly chilled before churning in the ice cream maker.
| Step | Temperature | Description |
|---|---|---|
| Heating milk mixture | 170°F – 175°F (77-80°C) | Steam bubbles without boiling |
| Custard thickening | 170°F – 175°F (77-80°C) | Thick enough to coat spoon |
By following these precise preparation steps we set the foundation for a luxuriously creamy ice cream rich in the unique umami flavor of miso caramel.
Directions
Follow these step-by-step instructions to create the perfect Miso Caramel Ice Cream. Each phase ensures a balance of sweet and savory flavors with a silky smooth texture.
Cooking the Miso Caramel
- In a heavy-bottomed saucepan over medium heat, add 1 cup granulated sugar. Stir gently to ensure even melting without crystals forming.
- Watch the sugar as it melts and turns a deep amber color—this typically takes about 5 to 7 minutes. Avoid stirring vigorously; instead, gently swirl the pan if needed.
- Once the sugar is fully melted and amber, carefully add 6 tablespoons unsalted butter cut into pieces. Stir quickly with a heatproof spatula until the butter completely melts.
- Slowly pour in 1/2 cup heavy cream while stirring continuously. The mixture will bubble vigorously—this reaction is normal.
- Remove from heat and whisk in 2 tablespoons white miso paste until fully incorporated.
- Add a pinch of sea salt to enhance the umami and balance the caramel’s sweetness.
- Set the miso caramel sauce aside to cool slightly while we prepare the ice cream base.
Combining the Caramel with the Ice Cream Base
- Prepare the ice cream base by heating 1 cup whole milk and 1 cup heavy cream in a separate saucepan over medium heat until warm but not boiling.
- In a bowl, whisk 5 large egg yolks with 3/4 cup granulated sugar until pale and thick.
- Gradually temper the yolks by slowly adding about half the warm milk mixture while whisking constantly to prevent curdling.
- Return the tempered yolks to the saucepan with the remaining warm milk mixture.
- Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon and reaches 170°F on a candy thermometer.
- Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to ensure smoothness.
- Stir in 1 teaspoon vanilla extract and a pinch of salt.
- While custard is still warm, whisk in the prepared miso caramel sauce until fully combined.
Chilling the Mixture
- Cover the bowl with plastic wrap, pressing it directly onto the custard surface to prevent a skin from forming.
- Chill in the refrigerator for at least 4 hours, preferably overnight, to develop flavor and ensure the mixture is completely cold before churning.
Churning the Ice Cream
- Pour the chilled custard into your ice cream maker.
- Churn according to the manufacturer’s instructions, typically for about 20 to 25 minutes, until the ice cream reaches a soft-serve consistency.
- The ice cream will have a smooth texture with the distinctive salty-sweet depth from the miso caramel.
Freezing the Ice Cream
- Transfer the churned ice cream into a freezer-safe container.
- Press a piece of parchment paper or wax paper directly onto the surface to prevent ice crystals.
- Cover with an airtight lid and freeze for at least 4 hours or until firm.
- Use an ice cream scoop to serve and enjoy the unique umami flavor of your Miso Caramel Ice Cream.
| Step | Temperature | Time | Key Notes |
|---|---|---|---|
| Melting Sugar | Medium heat | 5-7 minutes | Deep amber color, no stirring |
| Cooking Custard | 170°F (77°C) | Until thickened (5-10 mins) | Stir constantly, strain after |
| Chilling Mixture | Refrigerator (cold) | Minimum 4 hours | Prevents skin, develops flavor |
| Churning Ice Cream | As per ice cream maker | 20-25 minutes | Soft-serve consistency |
| Freezing Final Product | Freezer | Minimum 4 hours | Freeze until firm, airtight cover |
Serving Suggestions
To elevate our Miso Caramel Ice Cream experience, here are some thoughtful serving ideas that amplify its complex flavor profile and creamy texture.
Classic Plating
- Scoop the ice cream generously into chilled bowls or dessert glasses.
- Garnish with a light drizzle of extra miso caramel sauce to enhance the sweet-salty contrast.
- Add a sprinkle of flaky sea salt for an extra crunch and flavor pop.
Complementary Toppings
Incorporate textures and flavors that balance or contrast the ice cream’s umami richness:
- Toasted nuts such as pecans or almonds provide a buttery crunch.
- Sesame seeds, lightly toasted, bring a nutty earthiness.
- Crumbled shortbread or graham crackers add a hint of sweetness and texture.
- Fresh berries like raspberries or blackberries cut through the richness with bright acidity.
| Topping | Flavor Profile | Texture |
|---|---|---|
| Toasted Pecans | Buttery, slightly sweet | Crunchy |
| Toasted Sesame | Nutty, earthy | Slightly crunchy |
| Crumbled Shortbread | Sweet, buttery | Crumbly |
| Fresh Berries | Tart, fresh | Juicy |
Pairing Ideas
- Serve alongside a warm slice of apple or pear tart to marry fruity warmth with the creamy ice cream.
- Pair with a cup of green tea or matcha; its subtle bitterness balances the dessert’s sweetness.
- For an indulgent twist, add a shot of espresso or drizzle some dark chocolate sauce over the top.
Presentation Tips
- Use a pre-cooled ice cream scoop to create perfect spheres and avoid melting.
- Choose rustic ceramic bowls or sleek glassware to highlight the ice cream’s creamy color contrasted with caramel hues.
- Garnish with a small sprig of fresh mint or edible flowers for visual appeal and freshness.
Storage Instructions
To preserve the velvety texture and distinctive flavors of our Miso Caramel Ice Cream, proper storage is crucial. Follow these key steps to keep the ice cream fresh and delicious:
- Use an airtight, freezer-safe container. Transfer the ice cream into a container with a tight-sealing lid to prevent ice crystals and freezer burn. Avoid using the original ice cream maker bowl for long-term storage as it may not seal properly.
- Cover the surface with plastic wrap. Before sealing the container, press a piece of plastic wrap directly onto the surface of the ice cream. This extra layer minimizes air exposure and maintains the creamy texture.
- Store at 0°F (-18°C) or below. Freeze the ice cream at a consistently low temperature to maintain its flavor balance and prevent ice crystallization.
- Allow a brief thawing before serving. Remove the ice cream from the freezer about 5–10 minutes prior to scooping. This short thaw enhances scoopability without compromising texture.
| Storage Aspect | Recommendation |
|---|---|
| Container Type | Airtight, freezer-safe |
| Surface Protection | Plastic wrap pressed onto ice cream surface |
| Freezing Temperature | 0°F (-18°C) or colder |
| Thawing Time Before Serving | 5–10 minutes |
Tip: Label the container with the date of preparation to ensure you enjoy the ice cream within 2 weeks for optimal flavor and texture.
By following these Storage Instructions, we can savor our Miso Caramel Ice Cream at its best, rich, creamy, and perfectly balanced with savory sweetness each time we serve it.
Conclusion
Miso caramel ice cream is a delightful way to elevate your dessert game with its unique blend of savory and sweet flavors. It’s a treat that’s both approachable and sophisticated, perfect for impressing guests or enjoying a special moment at home.
With the right ingredients, tools, and techniques, making this creamy, umami-rich ice cream is well within reach. Once you’ve mastered the recipe, you’ll find it’s a versatile dessert that pairs beautifully with a variety of toppings and accompaniments.
We encourage you to give this recipe a try and discover the delicious harmony that miso and caramel bring to every scoop.
Frequently Asked Questions
What is miso caramel ice cream?
Miso caramel ice cream is a unique dessert that blends salty miso paste with sweet caramel, creating a creamy treat with a balanced umami and sweetness flavor profile.
What ingredients are needed for miso caramel ice cream?
You’ll need granulated sugar, unsalted butter, heavy cream, white miso paste, sea salt for the caramel sauce, and whole milk, heavy cream, sugar, egg yolks, vanilla extract, and salt for the ice cream base.
What equipment is essential for making this ice cream?
Key tools include a heavy-bottomed saucepan, spatula or wooden spoon, measuring cups and spoons, mixing bowls, whisk, fine mesh sieve, candy or instant-read thermometer, ice cream maker, freezer-safe container, and an ice cream scoop.
How do you make the miso caramel sauce?
Melt sugar to a deep amber color, add butter and cream carefully, then mix in miso paste and sea salt to create a smooth, glossy sauce.
How is the ice cream base prepared?
The base is a custard made by tempering egg yolks with warm milk and cream, then cooking until thickened, strained, chilled, and combined with the miso caramel before churning.
What are some serving suggestions for miso caramel ice cream?
Serve with extra miso caramel drizzle, flaky sea salt, toasted nuts, sesame seeds, or fresh berries. Pairing with warm fruit tarts or green tea enhances the dessert’s flavor.
How should miso caramel ice cream be stored?
Store in an airtight, freezer-safe container at 0°F (-18°C) or below. Cover the surface with plastic wrap to prevent ice crystals and consume within two weeks for best quality.
Can I make miso caramel ice cream without an ice cream maker?
While an ice cream maker yields the best texture, you can freeze the mixture and stir it periodically to reduce ice crystals, though the texture will be less smooth.
Why is white miso used instead of other miso types?
White miso has a mild, sweet flavor that balances well with caramel’s richness, unlike stronger miso varieties which can overpower the dessert.
How long should I let the ice cream thaw before serving?
Let the ice cream sit at room temperature for 5–10 minutes to soften slightly and make scooping easier without melting it completely.