Vanilla and pumpkin seed miso ice cream with coffee shoyu, maple and chocolate

  • Dessert
  • medium
  • 4, with leftover ice cream
  • 45 minutes, plus freezing and churning time

PT45M

Share recipe

Ingredients

Metric

Imperial

Ice cream

  • 250g of double cream
  • 750g of whole milk
  • 150g of ice cream stabiliser
  • 100g of kuromitsu, (black sugar syrup)
  • 2g of salt
  • 100g of pumpkin seed miso
  • 50g of coffee shoyu solids
  • 2g of vanilla seeds, (Luke uses Tahitian vanilla)

Chocolate tuiles

  • 125g of chocolate, Luke uses Bullion Chocolate’s 50% Ecuador, Santo Domingo
  • 60g of soft light brown sugar
  • smoked salt, to taste

Coffee shoyu maple

  • 150g of maple syrup, (smoked)
  • 50g of coffee shoyu
  • 15g of shio koji
  • 5g of coffee oil
1

Begin with the ice cream. Place all the ingredients in a Thermomix or blender and blitz until the ice cream stabiliser hydrates. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. Reserve in the freezer until needed

  • 250g of double cream
  • 750g of whole milk
  • 150g of ice cream stabiliser
  • 100g of kuromitsu, (black sugar syrup)
  • 2g of salt
  • 100g of pumpkin seed miso
  • 50g of coffee shoyu solids
  • 2g of vanilla seeds, (Luke uses Tahitian vanilla)
2

To make the chocolate tuiles, place the chocolate in a heatproof bowl set over a pan of simmering water and melt. Once melted, add the sugar and a pinch of smoked salt and stir until dissolved

  • 125g of chocolate, Luke uses Bullion Chocolate’s 50% Ecuador, Santo Domingo
  • 60g of soft light brown sugar
  • smoked salt, to taste
3

Spread the melted chocolate mixture thinly onto a silpat mat or piece of baking paper. Place in the freezer to set solid

4

For the coffee shoyu maple, simply blend all the ingredients together and set aside

  • 150g of maple syrup, (smoked)
  • 50g of coffee shoyu
  • 15g of shio koji
  • 5g of coffee oil
5

To plate, add a scoop of ice cream to the centre of each bowl and make a well in the centre. Break up the frozen chocolate into shards and arrange them so they stick out of the ice cream. Pour some maple into the centre and serve immediately

Share recipe