Ginger Miso Ice Cream
A coconut-milk ice cream infused with ginger and white miso. Recipe makes about 650ml.
⏱️ Prep: 5 min🍳 Cook: 5 min
Ingredients
| 150 ml | water |
| 115 g (1/2 cup) | sugar |
| 5 cm piece | ginger, peeled and sliced |
| 400 ml (1 tin) | coconut milk |
| 2 T | white miso paste |
| 1 T | finely chopped / minced crystalised ginger |
| 1 t | ginger syrup |
| 1 t | fresh lime juice (optional) |
Instructions
Note: I have included the instructions to make it by hand as this is pretty standard for the making of any ice cream by hand. I get asked this a lot. I have however only ever made it in an ice cream machine so have not tested this method myself.
- Bring the water, sugar and ginger to the boil in a small pot until the sugar has dissolved. Bash the ginger around with a blunt object. Allow the syrup to cool and the ginger to infuse further.
- Strain the syrup into a bowl and add the coconut milk and miso paste. Whisk to ensure the miso is thoroughly incorporated. Add a teaspoon of lime juice (optional).
By Hand 3. Pour the mixture into a plastic tub and freeze for 5 – 6 hours, beating every two hours to break up the ice crystals.
Machine 4. Pour the mixture into the ice cream machine and churn until it is a scoopable consistency. Remove and freeze until ready to serve.