Velvety Miso Stracciatella Ice Cream
Luxuriate in the creamy decadence of this no-churn miso stracciatella ice cream. Indulge in the perfect balance of sweet and savory flavors, enhanced with the richness of dark chocolate and the subtle umami notes of white miso paste. A delightful frozen treat to satisfy any palate.
Ingredients
Ingredients for the Ice Cream | |
|---|---|
| 2 | cups heavy whipping cream |
| 1 | can of sweetened condensed milk |
| 1 1⁄2 | tablespoons white miso paste |
| 2 | tablespoons extra-virgin olive oil |
| 1 | cup cacao nibs |
| 1⁄2 | cup dark chocolate (85%), grated, shaved, or finely chopped |
Instructions
Preparation of the Ice Cream Base | |
|---|---|
| 1. | Grate, shave, or finely chop the dark chocolate and set aside. |
| 2. | In a large bowl, using a whisk or a hand mixer, whip the heavy whipping cream until stiff peaks form. |
| 3. | In a separate mixing bowl, combine the sweetened condensed milk, extra-virgin olive oil, and white miso paste until thoroughly combined. |
| 4. | Pour the condensed milk mixture into the whipped cream and add the dark chocolate and cacao nibs. |
| 5. | Using a spatula, gently fold the ingredients together until no streaks remain. It is better to under-mix rather than over-mix! |
| 6. | Transfer the ice cream base into a freezer-friendly container and freeze overnight or for at least 10 hours before scooping. |
Published on Aug 07, 2024 by Luminița