I love ice cream. You know this. But sometimes I get stuck on what flavor to make.
Vanilla? Too boring.
Chocolate Hazelnut? Always a classic, but I don't want to get in a rut.
Salted Caramel? Loved it, but making the caramel is a pain*, and I'm really lazy.
So this means that I'll often sit down with a stack of ice cream books next to me, and flip through them looking for inspiration. And to be sure, I see some really unusual and cool sounding flavors, but they all have one thing in common: they're based around one (or more) key ingredient I never have in the house. And I'm not gonna go to the store just to pick up some...
Hey.. i've got miso paste in the house! Katie bought some white miso paste to make miso-glazed fish, and since the glaze only calls for a couple of tablespoons of miso, we've had it in the fridge for awhile.
And that is the story of how White Miso-Peach ice cream came to be.
The ice cream itself was really easy.
1. Make the standard ice cream base.
2. Melt some sugar in a small pot.
3. While the sugar is melting, chop the fresh fruit (the recipe calls for peach, pear or apple).
4. When it's ready, toss the fruit in the melted sugar and mix well.
This is the only tricky part. When you add the cold fruit, the sugar will immediately harden. Keep stirring, and it will soften as the peaches cook. Soon, you'll get this pot full of soft, goey peaches and sugar mix.
5. Add a little miso paste, and combine.
6. Mix the whole thing into the ice cream base, chill it, and churn. See? Easy.
I liked it a lot. It tastes like a very sweet peach ice cream, with an occassional salty hit from the miso. I think I probably could have blended it up better, to get a more uniform miso flavor, but I still liked it. One tip: when people tried this, I told them it was peach ice cream. I figured some people might have been scared off by the idea of miso in the ice cream, and so I only told them about it if they asked what else was in it.
I took a couple pictures, but they're from my phone. My camera decided to give me some weird error. (Katie's pro tip: Have you tried charging the battery? Yup, that fixed it).
Vanilla? Too boring.
Chocolate Hazelnut? Always a classic, but I don't want to get in a rut.
Salted Caramel? Loved it, but making the caramel is a pain*, and I'm really lazy.
So this means that I'll often sit down with a stack of ice cream books next to me, and flip through them looking for inspiration. And to be sure, I see some really unusual and cool sounding flavors, but they all have one thing in common: they're based around one (or more) key ingredient I never have in the house. And I'm not gonna go to the store just to pick up some...
- Szechwan peppercorns**
- Fresh figs
- Lavender***
- Dulce de leche
- Cardamom
- White miso
Hey.. i've got miso paste in the house! Katie bought some white miso paste to make miso-glazed fish, and since the glaze only calls for a couple of tablespoons of miso, we've had it in the fridge for awhile.
And that is the story of how White Miso-Peach ice cream came to be.
The ice cream itself was really easy.
1. Make the standard ice cream base.
2. Melt some sugar in a small pot.
3. While the sugar is melting, chop the fresh fruit (the recipe calls for peach, pear or apple).
4. When it's ready, toss the fruit in the melted sugar and mix well.
This is the only tricky part. When you add the cold fruit, the sugar will immediately harden. Keep stirring, and it will soften as the peaches cook. Soon, you'll get this pot full of soft, goey peaches and sugar mix.
5. Add a little miso paste, and combine.
6. Mix the whole thing into the ice cream base, chill it, and churn. See? Easy.
I liked it a lot. It tastes like a very sweet peach ice cream, with an occassional salty hit from the miso. I think I probably could have blended it up better, to get a more uniform miso flavor, but I still liked it. One tip: when people tried this, I told them it was peach ice cream. I figured some people might have been scared off by the idea of miso in the ice cream, and so I only told them about it if they asked what else was in it.
I took a couple pictures, but they're from my phone. My camera decided to give me some weird error. (Katie's pro tip: Have you tried charging the battery? Yup, that fixed it).
* I found this great recipe for making caramel in the microwave from America's Test Kitchen. If it works, you can expect a slew of caramel-related recipes. Get excited.
** I'm in desperate need of a good asian market in DC, that doesn't involve driving out to suburban Maryland or Virginia. Any suggestions?
*** Really, lavender? Can I just go pick some lavender from someone's garden and eat it? Is the lavender I see on a menu the same stuff people grow in their garden?
** I'm in desperate need of a good asian market in DC, that doesn't involve driving out to suburban Maryland or Virginia. Any suggestions?
*** Really, lavender? Can I just go pick some lavender from someone's garden and eat it? Is the lavender I see on a menu the same stuff people grow in their garden?
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