Miso caramel ice cream

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Adam Simmonds serves up a sweet and savoury miso caramel ice cream recipe – all without the help of an ice cream maker. Making the base in a Vitamix creates an incredibly light and creamy base, which is simply frozen to set before serving. A savoury granola gives the dish an extra bite.

First published in 2017




Miso caramel ice cream

Savoury granola

  • 50g of butter
  • 25g of golden caster sugar
  • 75g of oats
  • 40g of salted cashews, roughly chopped
  • 25g of cacao nibs


  • Vitamix Pro750 fitted with 2.0l low profile container
  • Sugar thermometer


To make the ice cream base, place the evaporated milk in a saucepan with the vanilla, bring to the boil then remove from the heat. Cover and allow to infuse for 15 minutes
Combine the 125ml double cream with the miso paste in a small saucepan and heat gently, stirring to combine. As soon as the mixture starts to bubble, remove from the heat
Place 100g of the sugar in a pan and heat without stirring until you have a dark caramel. Add the miso cream, stirring vigorously to combine (take care as the mixture may spit and bubble). Add the miso caramel cream to the evaporated milk and vanilla mixture and whisk until smooth and uniform in colour
  • 100g of caster sugar
Add the egg yolks, remaining 180g of sugar and the salt to the Vitamix container and select Variable 1. Press Start and increase the speed to Variable 3, mixing until pale and creamy (watch the mixture carefully as you don't want to over-mix it). Reduce to Variable 1, and with the machine running, remove the lid plug and slowly pour the warm infused milk and miso mixture into the egg yolks until incorporated
Transfer the mixture back to the saucepan and heat, whisking constantly, until it reaches 80°C (the mixture should thicken). Do not overheat, or eggs will scramble. Chill the mixture completely to 4°C in the fridge
Combine the chilled custard and the remaining 450ml of double cream in the Vitamix. Select Variable 1, press Start and gradually increase the speed to Variable 10 for 20 seconds so the cream whips and thickens the custard
  • 450g of double cream
Transfer to a container and place in the freezer to set overnight
When ready to make the granola, preheat the oven to 160°C/gas mark 3. Line a baking tray with parchment paper
To make the savoury granola, melt the butter and sugar together in a pan then pour into a heatproof bowl over the remaining ingredients
  • 25g of golden caster sugar
  • 50g of butter
  • 25g of cacao nibs
  • 75g of oats
  • 40g of salted cashews, roughly chopped
Stir well and empty the granola over the baking tray, spreading out in a thin layer. Bake in the oven until golden
Allow the granola to cool then add to the Vitamix container. Select Variable 5 and pulse until the mixture reaches a breadcrumb-like consistency
To serve, place a spoonful of the granola on each plate and top with a quenelle of ice cream. Serve immediately
First published in 2017

Beneath the surface of Adam Simmond’s dishes is highly original, thoughtful cooking.

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