Place egg yolks and brown sugar in a heatproof bowl;
whisk for 3-4 minutes, or until pale and fluffy.
Place milk, cream, and miso in a saucepan over high
heat, stirring until miso dissolves.
Bring just to the boil and pour into egg mixture,
whisking until combined. Place the bowl over a
saucepan of simmering water and stir continuously
for 6-8 minutes, or until mixture is thick enough to
coat the back of a wooden spoon.
Strain mixture into another bowl and refrigerate
until cool. Place in the bowl of an ice-cream maker
and freeze according to manufacturer’s instructions.
Serve with chocolate Pocky sticks.
Originally Submitted
12/18/2012
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