White Miso Peach/Pear/Apple

Name: White Miso Peach/Pear/Apple
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 3 egg yolks; 473 milliliters heavy cream; 414 milliliters sugar, plus more if needed; 2 Tbsps white miso; 237 milliliters whole milk

White Miso Peach/Pear/Apple might be just the side dish you are searching for. This recipe serves 2. Watching your figure? This gluten free and vegetarian recipe has 1694 calories, 15g of protein, and 100g of fat per serving. Not A mixture of miso, milk, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

Quickly add the fruit and stir to coat with the sugar; this will prevent the sugar from caramelizing any further and/or burning. Cook until the fruit is soft, about 10 minutes or so, depending on which fruit you're using and its ripeness.

Ingredients you will need

Fruit

Sugar

Transfer the caramelized fruit to a blender.

Ingredients you will need

Fruit

Equipment you will use

Blender

Add the miso and process to a smooth purée. Set aside.

Ingredients you will need

Miso

Fill a large bowl or pan with ice and water.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

Frying Pan

Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.

Ingredients you will need

Ice

Equipment you will use

Sieve

Bowl

In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream and milk and cook, stirring occasionally, until hot but not boiling.

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly.

Ingredients you will need

Cream

Egg Yolk

Equipment you will use

Whisk

Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. 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.

Ingredients you will need

Cream

Egg Yolk

Equipment you will use

Sauce Pan

Spatula

Frying Pan

Remove the custard from the heat.

Ingredients you will need

Custard

Add the fruit-miso mixture and stir to mix completely.

Ingredients you will need

Fruit

Miso

Pour the custard through the strainer into the clean bowl you set up in the ice bath.

Ingredients you will need

Custard

Ice

Equipment you will use

Sieve

Bowl

Let cool, stirring occasionally. Taste for sweetness; add a little more sugar if needed.

Ingredients you will need

Sugar

When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

Ingredients you will need

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Bowl

From Humphry Slocombe Ice Cream Book by Jake Godby, Sean Wahey & Paolo Lucchesi. Text copyright © 2012 by Jake Godby and Sean Wahey; photographs copyright © 2012 by Frankie Frankeny. Published by Chronicle Books, LLC.

Ingredients you will need

Ice Cream