Miso Caramel Ice-cream


Ingredients: makes 250ml


¾ cup (150g) caster sugar

50ml water

100ml double cream

2 tbsp (30g) Yutaka miso paste


Vanilla ice cream

Mint leaves

Toasted hazelnut 



  1. In a small saucepan, combine the sugar and water and stir to combine. Put on medium-high heat, then cook, without stirring, until the sugar has turned a golden syrup colour, approximately 7 minutes.
  2. When the caramel is ready, remove from heat and slowly whisk in the creme fraiche and continue simmering the mixture until it is smooth for another 2 to 3 minutes. (It will form some lumps when you stir in the creme fraiche because of the temperature difference but keep breaking them to make smooth texture.) Then whisk in the miso. Serve slightly warm on top of the vanilla ice cream. Sprinkle with the hazelnut and mint leaves for garnishing.


This recipe used the following Yutaka products: