the best ever ginger miso ice cream

by Sam on June 12, 2014

ginger miso ice cream

ginger miso ice cream

This ginger miso ice cream is now up there amongst the best and most delicious ice creams I have ever made. I am extremely proud of it. The fact that it contains no eggs or dairy and is vegan, is quite astonishing in itself.

I first made it last year when I really started falling in love with miso paste and started using it often in my cooking. It’s an ingredient that I am now never without in my kitchen. I was also very eager to try it in a dessert. The miso has a lovely salty butterscotch flavour which when added to cream is a lot like salted caramel. It may even be better than salted caramel. It’s somehow richer. Do not be put off thinking it is only used in savoury dishes. The ginger is a perfect match in this ice cream and I have used fresh ginger – which I infused in a syrup – and crystalised ginger which is added to the ice cream for flavour and subtle texture.

It’s incredibly creamy and mind blastingly tasty its hard to believe its made with only 5 ingredients.

ginger miso ice cream

It has taken me a couple of tests to get the sugar levels exactly right in this recipe. I also wanted the ginger to be prominent but not overpower the ice cream. I added a teaspoon of lime juice which brightens it up ever-so-slightly but this is not totally necessary. I am happy that I now have the flavour exactly where I want it and for me this is the best ginger miso ice cream I have ever tasted. Not that I have ever tasted any other ginger miso ice creams before, so I can genuinely say this without hesitation.

The only miso paste I have found in South Africa is a light golden colour and not as white as the white miso paste I have seen in other countries but is perfect for this recipe. You should be able to get it at your nearest Asian supermarket.

Recipe makes about 650ml

ginger miso ice cream

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

* I have included the instructions ot make it by hand as this is pretty standard for the making of any ice cream by hand. I get asked this a lot. I have however only ever made it in an ice cream machine so have not tested this method myself.

Ingredients

  • 150ml water
  • 115g (1/2 a cup) sugar
  • 5cm piece of ginger, peeled and sliced
  • 400ml (1 tin) coconut milk
  • 2T white miso paste
  • 1T finely chopped / minced crystalised ginger
  • 1t ginger syrup
  • 1t fresh lime juice (optional)

Instructions

  1. Bring the water, sugar and ginger to the boil in a small pot until the sugar has dissolved. Bash the ginger around with a blunt object. Allow the syrup to cool and the ginger to infuse further.
  2. Strain the syrup into a bowl and add the coconut milk and miso paste. Whisk to ensure the miso is thoroughly incorporated. Add a teaspoon of lime juice (optional).
  3. By Hand
  4. Pour the mixture into a plastic tub and freeze for 5 – 6 hours. Beating every two hours to break up the ice crystals.
  5. Machine
  6. Pour the mixture into the ice cream machine and churn until it is a scoopable consistency. Remove and freeze until ready to serve.
http://drizzleanddip.com/2014/06/12/the-best-ever-ginger-miso-ice-cream

ginger miso ice cream

ginger miso ice cream

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page or Google+ to get updates of all my posts or subscribe up in the top right.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram

Leave a Comment

{ 26 comments… read them below or add one }

Lizet Hartley June 12, 2014 at 4:41 pm

Oh wow, this sounds amazing. Or like that dude in the pizza ad says – ama-zing. So making this one this weekend!

ev @ shades of cinnamon June 12, 2014 at 5:01 pm

Looks incredible – will have to bookmark this for when the weather warms up.

Annie @ ciaochowbambina June 12, 2014 at 6:16 pm

Oh my goodness! Your pictures are gorgeous and your recipes just as enticing! Thank you for sharing!

Matt Robinson June 12, 2014 at 6:17 pm

Really beautiful pictures as always. This looks and sounds amazing!

Annie @ ciaochowbambina June 12, 2014 at 9:09 pm

Your beautiful photos always make me hungry!

Lindsey | Cafe Johnsonia June 12, 2014 at 9:55 pm

I cannot wait to try this. I love, love, love miso. I never would have thought to make ice cream with it. Brilliant!

Laura (Tutti Dolci) June 12, 2014 at 11:38 pm

What an incredible ice cream, I love the creaminess!

Sam June 13, 2014 at 11:14 am

Thanks Annie :-)

Sam June 13, 2014 at 11:14 am

Thanks Matt :-)

Lori June 13, 2014 at 1:42 pm

Wow, looks sublime!

Hari Chandana June 13, 2014 at 3:22 pm

OMG… looks super gorgeous and tempting.. your photography is awesome.. Divine! :)

Pang June 13, 2014 at 5:32 pm

I can’t love this ice cream more!!! It’s got everything I like, and even better made without eggs or dairy.
I have a friend with dietary problem, so she will be so happy I give her your blog URL :)
Thank you SO MUCH

Sam June 13, 2014 at 6:32 pm

Thanks Pang – I love ice cream made with coconut milk – and I have another recipe for a lime and coconut ice cream on my site which is also delicious, vegan and super easy.

Sam June 13, 2014 at 6:32 pm

Thanks Hari :-)

Dianne Bibby June 14, 2014 at 4:54 pm

Hi Sam.
This ice cream looks sublime, even in the midst of winter!
Your images are truly beautiful. What a gift.

Atika June 16, 2014 at 12:45 pm

This look awesome! I love ice cream made from coconut milk but I never would have thought to use miso for ice cream.

Sam June 16, 2014 at 3:14 pm

Thanks so much Dianne :-)

usha June 17, 2014 at 7:57 pm

Yipee! Yipee!! this is an eggless ice cream recipe–wow Sam–i am so going to try this ASAP. & your pics are just amazing

Anita June 25, 2014 at 4:32 am

I would like to make this,but am confused about the 1tsp ginger syrup listed.Do you only use 1tsp of the syrup made in step 1?

Sam June 25, 2014 at 9:17 am

Hi Anita – yes I add just 1 teaspoon of the syrup that the crystalised ginger is stored in to the mix.It has a lovely flavour. I added more before but it was too sweet.

Mel July 1, 2014 at 3:21 pm

what sort of ice cream scoop is that?!

Sam July 2, 2014 at 6:33 pm

Hi Mel its a spring back vintage scoop

Donna at NothingChocolate July 24, 2014 at 2:27 am

Super SHARP images! I LOVE ice cream of ANY flavor — although I don’t think I should start to make my own.
Awesome ice cream scoop — must be worth a fortune!

Sam July 24, 2014 at 10:53 am

HI Donna, yes it was one of the most expensive props Ive ever bought. But I couldnt resist. :-)

jordi July 29, 2014 at 3:22 pm

hmmmm yumyum

Châtaigne September 3, 2014 at 9:24 pm

Absolutely amazing ! I want to taste now ^^

{ 3 trackbacks }