Vanilla and pumpkin seed miso ice cream with coffee shoyu, maple and chocolate
- medium
- 4, with leftover ice cream
- 45 minutes plus freezing and churning time
Luke French pairs sweet vanilla with umami-rich pumpkin seed miso for a truly unique ice cream flavour. He serves it with chocolate shards for texture and a smoky maple and coffee syrup. Pumpkin seed miso can be hard to come by but if you want to have a go at making it yourself, take a look at our guide here.
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
Equipment
- Blender
- Ice cream maker
Method
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)
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
Spread the melted chocolate mixture thinly onto a silpat mat or piece of baking paper. Place in the freezer to set solid
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
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
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