Ingredients

Method

miso caramel:
• 210 g sugar
• ¼ cup water
• ½ cup cream
• 2 T miso paste, diluted with 2 t water
for the ice cream:
• 2 L Tin Roof dairy ice cream
• 2 L vanilla flavoured dairy ice cream
• 12 large sugar cones

Method

Ingredients

1. To make the miso caramel, place the sugar and water in a saucepan and simmer over a medium heat for 10 minutes, or until the mixture has turned an amber colour. Add the cream and miso paste and whisk until thick and golden.  Allow to cool.

2. Scoop the ice cream onto a serving tray.  Pour over half the cooled miso caramel and freeze for 30 minutes, or until ready to serve.

3. To serve, remove the ice cream from the freezer 5 minutes before serving, then scoop the miso-caramel ice cream into sugar cones. Pour over an extra spoon of miso caramel and enjoy!

Hikari Karu-Mu Koji Miso is a Japanese fermented soybean paste. Miso paste can be used in soups, stir-fries, and even desserts. Hikari Karu-Mu Koji Miso is well-balanced with just the right amount of umami and sweetness.

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