coffee, miso ice cream

Soft set. Quietly one of the best things I've made in ages. The miso does something to the coffee I can't fully explain: salt, depth, a little mischief.

Ingredients:
400ml milk
300ml double cream
4 egg yolks
[sugar, amount tbc]
2.5 tbsp coffee
1 to 2 tsp miso
1/2 tsp vanilla extract

Method:

  1. Heat the milk and cream to a boil, then take off the heat.

  2. Put the yolks in a bowl and pour in the hot milk, mixing well so they don't scramble. Add the sugar. Clean out the pan.

  3. Pour it all back into the clean pan and heat gently until it starts to thicken - this can take some time, take things slowly here.

  4. Stir in the coffee, miso and vanilla. Taste and adjust.

  5. Cool completely, then press cling film onto the surface so a skin doesn't form.

  6. Churn. I went about three hours, which gives the most beautiful soft set. Pour into a container and freeze.

I served it with meringues, since I had four egg whites left from the yolks. Flavoured those with a touch more miso and some vanilla. Nothing wasted, everything delicious.