It stays hot🔥 and miso ice cream is perfect for that 🍦

Dear MISO fan,

It's currently glorious summer weather in Germany. But a refreshing dip every now and then is nice. In addition to a dip in the cold water, we have a culinary treat on the menu for you today.

We present you MISO ice cream, a recipe by Claudia Zaltenbach from her book MISO, published by Hädecke Verlag. If you haven't had it yet, here are some more!

Anyone can make salted caramel, says Claudia. But MISO ICE CREAM is a touch more refined, more elegant, and at the same time wonderfully deep in its flavor.

Ingredients:
1 1/2 tbsp cornstarch
400 ml milk
350 ml cream
150g sugar
2 tbsp chickpea miso or 2 tbsp vanilla miso
50g cream cheese (double cream)

1.
Stir the cornstarch with 2 tablespoons of milk until smooth. Bring the remaining milk to a boil with the cream and sugar and let it simmer for about 3 minutes.
2.
Mix miso with cream cheese
3.
First, stir the starched milk into the milk and cream mixture and continue to simmer. Remove from heat and carefully mix in the miso cream cheese mixture with a whisk.
4.
Let the mixture cool. This is best done in a large bowl with ice cubes, into which you place the pot containing the ice cream mixture.
5.
Chill in an ice cream maker for about 30 minutes, pour into a mold, and cover with baking paper. Then let it set in the freezer for about 2 hours.

And if I don't have an ice cream maker? Then enjoy miso with yogurt ;-)
Simply mix 1 teaspoon of chickpea miso or vanilla miso with 1 tablespoon of fruit juice and add to the yogurt.

Best regards

MISO Peter