Butterscotch Miso Ice Cream
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 205.6
- Total Fat: 16.0 g
- Cholesterol: 128.7 mg
- Sodium: 55.2 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 0.0 g
- Protein: 2.3 g
View full nutritional breakdown of Butterscotch Miso Ice Cream calories by ingredient
Introduction
This thick, rich flavorful ice cream is on the healthy side because you really can't eat more than a small scoop, or you will be overwhelmed with flavors. This thick, rich flavorful ice cream is on the healthy side because you really can't eat more than a small scoop, or you will be overwhelmed with flavors.Number of Servings: 15
Ingredients
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5 tbsp. butter
¾ cup dark brown sugar
1.5 tsp miso
2 cups heavy cream, divided
¾ cup whole milk
6 large egg yolks
½ tsp. vanilla extract
1 tbsp. bourbon
Directions
Melt the butter in a medium saucepan set over medium heat. Once melted, whisk in the brown sugar and miso. Stir in 1 cup of the heavy cream, and the whole milk. Pour the remaining 1 cup of cream in a mixing bowl with a fine mesh sieve set over the top.
Place the egg yolks in a separate medium mixing bowl, lightly beat the egg yolks. Whisking constantly, slowly add the warm sugar-cream mixture to the egg yolks to temper. Continue until all of the liquid has been incorporated. Return the mixture to the saucepan over medium heat. Continue to heat, stirring constantly, until the mixture thickens slightly and reaches 170-175˚ F on an instant-read thermometer. Immediately remove from the heat and pour through the sieve and into the bowl with the cream. Stir in the vanilla and bourbon. Cover the bowl and transfer to the refrigerator until thoroughly chilled. (To speed chilling, stir over an ice bath.)
Once the mixture is completely chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container. Freeze until firm.
Serving Size: 15 medium scoops
Number of Servings: 15
Recipe submitted by SparkPeople user GNOMEYGOOSE.
Place the egg yolks in a separate medium mixing bowl, lightly beat the egg yolks. Whisking constantly, slowly add the warm sugar-cream mixture to the egg yolks to temper. Continue until all of the liquid has been incorporated. Return the mixture to the saucepan over medium heat. Continue to heat, stirring constantly, until the mixture thickens slightly and reaches 170-175˚ F on an instant-read thermometer. Immediately remove from the heat and pour through the sieve and into the bowl with the cream. Stir in the vanilla and bourbon. Cover the bowl and transfer to the refrigerator until thoroughly chilled. (To speed chilling, stir over an ice bath.)
Once the mixture is completely chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container. Freeze until firm.
Serving Size: 15 medium scoops
Number of Servings: 15
Recipe submitted by SparkPeople user GNOMEYGOOSE.