White Miso Peach/Pear/Apple
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
58
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
In a medium, heavy-bottomed saucepan over medium heat, melt 3/4 cup of the sugar, stirring often, until it takes on a nice sandy color and is a smooth liquid, 10 to 15 minutes
2
Quickly add the fruit and stir to coat with the sugar; this will prevent the sugar from caramelizing any further and/or burning
3
Cook until the fruit is soft, about 10 minutes or so, depending on which fruit you're using and its ripeness
4
Transfer the caramelized fruit to a blender
5
Add the miso and process to a smooth purée
6
Set aside
7
Fill a large bowl or pan with ice and water
8
Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer
9
In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream and milk and cook, stirring occasionally, until hot but not boiling
10
Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended
11
Remove the cream mixture from the heat
12
Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly
13
Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat
14
Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, about 2-3 minutes
15
Remove the custard from the heat
16
Add the fruit-miso mixture and stir to mix completely
17
Pour the custard through the strainer into the clean bowl you set up in the ice bath
18
Let cool, stirring occasionally
19
Taste for sweetness; add a little more sugar if needed
20
When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight
21
When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions
22
Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week
23
In a medium, heavy-bottomed saucepan over medium heat, melt 3/4 cup of the sugar, stirring often, until it takes on a nice sandy color and is a smooth liquid, 10 to 15 minutes
24
Quickly add the fruit and stir to coat with the sugar; this will prevent the sugar from caramelizing any further and/or burning
25
Cook until the fruit is soft, about 10 minutes or so, depending on which fruit you're using and its ripeness
26
Transfer the caramelized fruit to a blender
27
Add the miso and process to a smooth purée
28
Set aside
29
Fill a large bowl or pan with ice and water
30
Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer
31
In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream and milk and cook, stirring occasionally, until hot but not boiling
32
Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended
33
Remove the cream mixture from the heat
34
Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly
35
Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat
36
Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, about 2-3 minutes
37
Remove the custard from the heat
38
Add the fruit-miso mixture and stir to mix completely
39
Pour the custard through the strainer into the clean bowl you set up in the ice bath
40
Let cool, stirring occasionally
41
Taste for sweetness; add a little more sugar if needed
42
When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight
43
When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions
44
Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week