Two Flavours Of No-Churn Miso Ice Cream
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“@type”: “Recipe”,
“name”: “Two Flavours Of No-Churn Miso Ice Cream”,
“description”: “Malt and miso are great together – I’ve been making desserts with them for some time. This ice cream uses the old condensed-milk-and-whipped-cream trick so it can set smoothly without an ice-cream maker, and the salt in the miso makes it a softer scoop, too! I’ve also included a vegan version using coconut. The coconut fat makes it richer, but some tart jam balances it out.”,
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“@type”: “NutritionInformation”,
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“recipeIngredient”: [
{
“@type”: “ItemList”,
“name”: “MALTED MISO”,
“itemListElement”: [
“300ml double cream”,
“100g condensed milk”,
“50g Ovaltine”,
“40g smooth miso (white or red, but nothing too dark and definitely nothing lumpy)”,
“1tsp vanilla extract”
]
},
{
“@type”: “ItemList”,
“name”: “COCONUT MISO-BERRY SWIRL”,
“itemListElement”: [
“250ml vegan whipping cream”,
“200g condensed coconut milk (Biona is the brand I use)”,
“30g white miso, or 40-50g sweet white miso”,
“1tsp vanilla extract”,
“A few spoonfuls of tart berry jam or compote”
]
}
],
“recipeInstructions”: [
{
“@type”: “HowToStep”,
“text”: “For both recipes, combine everything (except the jam) in a large mixing bowl and beat with an electric whisk until thick and airy, similar in texture to Greek yogurt (be careful not to overbeat, or the cream may split). Note that neither mixture will form peaks when fully whipped and the coconut version will still be quite fluid – the main thing is that they should double in volume.”
},
{
“@type”: “HowToStep”,
“text”: “Once the mixtures are fully aerated, transfer to a container and cover. Freeze for several hours until completely set. When the coconut mixture has been in the freezer for about 1hr and is semi-frozen, swirl the jam through it, then return it to the freezer to set completely.”
}
]
}