Miso Peach Ice Cream

Name: Miso Peach Ice Cream
Prep time: 30 min
Cook time: 10 min
Total time: 6 h 40 min
Yield: 6 serving
Ingredients: 1 ¼ cup milk; 1 cup sugar; 5 eggs; ¼ cup white miso; 1 ¾ cups heavy whipping cream; 1 tsp vanilla; 3 peaches

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
6 hrs
Total Time
6 hrs 40 mins
Servings
6
Calories
503 kcal
Course
Others

Miso Peach Ice Cream

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 ¼ cup milk
1 cup sugar
5 eggs
¼ cup white miso
1 ¾ cups heavy whipping cream
1 tsp vanilla
3 peaches

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Instructions

Peel the peaches using a knife. It helps if you score several small slices across the surface of the peach (almost as if you were cutting it into slices but without going deep). You can then peel up one corner of the peel and pull it. It should come off fairly smoothly.
Cut the peaches in halves and remove the pit. Cut into small chunks.
In a small pot, add half of the milk and half of the sugar. Put the pot over medium heat and stir constantly until the sugar melts.
Add the peach chunks to the pot and continue cooking on medium heat for about 10 minutes. The goal is to make the peaches soft.
Remove from heat and allow to cool for a few minutes before transferring the mixture to a blender or food processor.
Add the white miso to the blender and pulse until there are no chunks.
In a new, medium pot add the heavy whipping cream and remaining milk. Heat over medium temperature until the edges begin to bubble, then remove from heat.
Separate the yolks from the egg whites. Set aside or discard the egg whites.
Add the rest of the sugar to the egg yolks and mix with a whisk or fork.
Slowly pour a few tablespoons of the hot milk into the egg while whisking constantly to prevent the egg from scrambling.
Whisk a for a minute before transferring the egg mixture into a saucepan and placing on the stovetop over low heat.
Continue to stir constantly with a whisk or spatula for about 8 minutes or until it becomes thick. You are aiming for a custard consistency, so it should be thick enough to coat the back of a spoon.
Remove from heat and pour the rest of the milk into the custard. Mix to incorporate.
Add the fruit-miso paste and the vanilla with the rest of the ingredients and stir again.
Strain into a bowl through a sieve in order to remove any clumps or skin that may have formed on the milk.
Cover and leave in the fridge for a minimum of 2 hours or until the mixture has cooled completely.
When the milk mixture is fully cooled, you may transfer it to the bowl of your ice cream machine and freeze according to machine's instructions. This often takes another several hours.
If you prefer softer ice cream, you can serve immediately after the machine has finished. If you prefer harder ice cream, you can put it in the freezer for another few hours to stiffen up.
This can be served on its own or garnished with a few peach slices. Enjoy!

Nutrition Information

Show Details

Calories 503kcal (25%) Carbohydrates 48g (16%) Protein 10g (20%) Fat 31g (48%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.01g Cholesterol 221mg (74%) Sodium 528mg (22%) Potassium 310mg (9%) Fiber 2g (8%) Sugar 45g (90%) Vitamin A 1555IU (31%) Vitamin C 3mg (3%) Calcium 139mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 503 kcal

% Daily Value*

Calories	503kcal	25%
Carbohydrates	48g	16%
Protein	10g	20%
Fat	31g	48%
Saturated Fat	18g	90%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	0.01g	1%
Cholesterol	221mg	74%
Sodium	528mg	22%
Potassium	310mg	7%
Fiber	2g	8%
Sugar	45g	90%
Vitamin A	1555IU	31%
Vitamin C	3mg	3%
Calcium	139mg	14%
Iron	1mg	6%