Miso toffee ice cream

I love this ice cream.
I love pretty much all ice cream, but this one especially.
Apart from the deliciousness of the taste, the other reason I love it is because I invented it with my son. As a result of years of ‘helping’, aka eating my creations, my kids have developed mightily good palates; they’re actually properly helpful in the kitchen these days, & it was lovely to create what’s become a firm family favourite with my boy!

Nb: this recipe uses raw egg yolks & honey; for an equally delicious alternative, I’ve added vegan substitutes below.

Also… the toffee element isn’t absolutely essential for this ice cream, but I wholeheartedly recommend it – see my previous recipe, ‘molasses toffee’ & use the non-molasses version. It may sound like a faff to make your own toffee but it has 3-4 ingredients & takes a few minutes.
The toffee tends to melt after a day or 2 in the ice cream, giving it a lovely runny kind of ready made sauce!

And… If making ice cream is something you’re likely to do a lot of, I recommend getting a larger sized ice cream maker & doubling the recipe.

1 can coconut milk
3 egg yolks
4 rounded tablespoons honey
Rounded 1/4 teaspoon xanthum gum
2 teaspoons vanilla extract
2 1/2 teaspoons miso paste
Small pinch of salt

• First make the toffee, set in the fridge & chop into little chunks.
• Mix all ice cream ingredients together in a blender.
• Put in an ice cream maker if you have one; if you don’t, pour into a lidded container, put in the freezer & stir every 30 minutes until pretty much set.
• With both methods, add however much of the toffee you like to the mix towards the end of the setting process & stir in.

For the vegan version, substitute the eggs for one tablespoon sunflower lecithin powder, & swap the honey for maple syrup.


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