Vanilla and Pumpkin Seed Miso Ice Cream Recipe
Sweet vanilla and umami-rich pumpkin seed miso are paired together for a tasty albeit unusual ice cream recipe.
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Cooking tools:
- Ice cream maker
- Freezer
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
Ingredients
- 250g of double cream
- 750g of whole milk
- 150g of ice cream stabiliser
- 100g of kuromitsu, (black sugar syrup)
- 2g of salt
- 100g of pumpkin seed miso
- 50g of coffee shoyu solids
- 2g of vanilla seeds, (Luke uses Tahitian vanilla)
- 125g of chocolate, Luke uses Bullion Chocolate’s 50% Ecuador, Santo Domingo
- 60g of soft light brown sugar
- smoked salt, to taste
- 150g of maple syrup, (smoked)
- 50g of coffee shoyu
- 15g of shio koji
- 5g of coffee oil
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