Miso Caramel Sauce (Dressing) for Ice Cream
A luxurious miso caramel sauce for ice cream or cookies (adapted from Food 52).
🍽️ Makes 3
Ingredients
| 1 1/2 cups | 360 ml | heavy cream |
| 6 tablespoons | 90 ml | unsalted butter |
| 1 1/2 cups | 360 ml | sugar |
| 1/3 cup | 80 ml | light corn syrup |
| 1/4 cup | 60 ml | water |
| 1/2 cup | 120 ml | white miso |
| 1/2 teaspoon | 2.5 ml | pure vanilla extract |
Instructions
Quick method: In a saucepan on medium heat, dissolve 1 cup sugar and 1/4 cup water and bring to a boil. Use a brush and water the sides of the saucepan to prevent crystallization. Once the mixture turns golden brown, stir in 2 tablespoons butter, 1 tablespoon miso, and 1/2 cup heavy cream. Turn heat to low and cook for about 3-4 minutes or until thickened. Allow to cool and store in a jar. Serve over ice cream or cookies!
Detailed method (makes 3 cups):
- In a small saucepan, combine the cream and butter and bring just to a simmer over moderate heat.
- In a medium saucepan, mix the sugar, corn syrup and water and cook over moderately high heat, without stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Continue to cook, gently swirling the pan occasionally, until an amber caramel forms, about 5 minutes.
- Remove the pan from the heat and whisk in the cream mixture; it will bubble up. When the bubbles subside, very carefully pour the hot caramel into a heatproof blender. With the blender on medium speed, gradually add spoonfuls of the miso until incorporated. Transfer to a bowl and let cool, then whisk in the vanilla.
Make Ahead: The caramel can be refrigerated for up to 1 week. Rewarm before serving.
Notes: Use the miso caramel as a luxurious topping for brioche French toast or mix with soy milk for a milkshake.