Name: Vanilla and pumpkin seed miso ice cream with coffee shoyu, maple and chocolate
Total time: 45 min
Ingredients: 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); 125g of chocolate, Luke uses Bullion Chocolate’s 50% Ecuador, Santo Domingo; 60g of soft light brown sugar; smoked salt, to taste; 150g of maple syrup, (smoked); 50g of coffee shoyu; 15g of shio koji; 5g of coffee oil

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

by Luke French

Ingredients

Dairy

250g of double cream
750g of whole milk

Store Cupboard

150g of ice cream stabiliser
2g of salt
125g of chocolate, Luke uses Bullion Chocolate’s 50% Ecuador, Santo Domingo
60g of soft light brown sugar
150g of maple syrup, (smoked)

Spices & Dried Herbs

2g of vanilla seeds, (Luke uses Tahitian vanilla)
smoked salt, to taste

Speciality Ingredients

15g of shio koji