Mmmmmm, miso caramel, just delicious. Miso paste is super versatile, you can use it in soups, stir fries, sauces, marinades, dressings and also in caramel. It brings just a bit more umami saltiness to balance out the sweetness of the caramel. And the best thing, it’s super easy to make!
Recipe inspired by @food52.
Vanilla Ice-cream with Miso Caramel, Toasted Hazelnuts and Strawberries
- Miso caramel
- 3/4 cup light brown sugar
- 1/4 cup water
- 1/2 cup Heavy Cream
- 2 tablespoons white miso
- To serve
- Handful hazelnuts (± 50 g), toasted
- Vanilla ice-cream
- Fresh strawberries
Stir together the sugar and water in a heavy saucepan set over medium-high heat.
Bring mixture to a boil, but don't stir, just swirl the pan around.
Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan.
Bring to a bubble and make sure all the sugar is dissolved, swirling the pan now and then, ± 5 minutes.
When smoke starts to form remove pan from heat.
Carefully pour in the cream, it will bubble a bit. Stir to combine
Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine.
Whisk in the miso. Allow to cool slightly before pouring into a lidded container. Store in the refrigerator.
Remelt the sauce by heating some in a small pan or putting it in a ramekin and microwaving it on high for 30 second intervals until hot and runny.
Serve over ice cream, or just eat it cold out of the jar with a spoon.
In a dry pan toast your hazelnuts until fragrant and starting to brown (± 3 minutes).
Scoop ice-cream in a bowl and top with the miso caramel sauce, strawberries and hazelnuts.
If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again