Vanilla-Miso Ice Cream

Sweet and just mildly salty, saikyo miso lends this low-fat ice cream an incredibly round, rich butterscotch flavor.

Vanilla-Miso Ice Cream

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup soy milk

  • 2

    cups whole milk

  • cup sugar

  • Pinch of salt

  • 1

    vanilla bean

  • 8

    large egg yolks

  • 2

    tablespoons saikyo miso


In a lidded, small pot over medium heat, bring milks, sugar and salt to a simmer. Split vanilla bean in half lengthwise, then scrape seeds into milk and add bean. Cover, remove from heat and let steep 1 hour. In a medium bowl, whisk together yolks and miso. Whisking constantly, gradually pour about half of infused milk into yolk mixture. Pour yolk-milk mixture back into pot with infused milk and set over low heat. Cook, stirring constantly with a wooden spoon or heat-resistant spatula, until custard is thick enough to coat back of spoon, about 5 minutes. Set a medium bowl over a large bowl filled with ice water, then strain custard through a fine-mesh sieve into medium bowl. Stir custard until it cools to room temperature. Remove medium bowl from large bowl, cover with plastic wrap and keep in refrigerator until fully chilled, at least 1 hour. Freeze custard in an ice cream maker according to manufacturer's instructions.


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