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Miso Caramel with Yukimi Ice Cream

Ingredients (serves 6)

  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup cream
  • 2 tbsp mama san Miso Paste
  • 2 packs Vanilla Yukimi Ice Cream
Instruction

  1. In a heavy based pot on medium heat, add the sugar and water and stir to combine

A hand stirs sugar and water in a metal pot on a stovetop. Text overlay instructs to heat on medium.
2. Bring mixture to a boil without stirring
3. Reduce heat and let it bubble and caramelise until the sugar becomes a deep golden brown and wisps of smoke just start to form, remove pot from heat

A saucepan on a stovetop with boiling sugar syrup, with text instructions to caramelize until deep golden brown.
4. Once off the heat, carefully pour in the cream in two batches while stirring to combine. 
If the caramel starts hardening up, return to the stove on low heat and stir until the caramel is liquid again

Cream being poured from a glass measuring cup into a saucepan containing a dark liquid on a metal counter.
5. Whisk in the miso

A hand uses a whisk to stir miso into a dark brown liquid in a metal saucepan, with text overlays about dissolving miso.
6. Set aside to cool
8. Prepare a serving plate with the Vanilla Yukimi Ice Cream
A hand places a white, ball-shaped food item onto a plate with several others, captioned about availability in NZ.
9. Once the caramel has cooled to room temperature, pour over the Vanilla Yukimi Ice Cream and dig in! 

Chocolate sauce being poured over white, round mochi ice cream balls on a plate.

Item used for this recipe

A tub of Mama San Miso Paste with a red

mama san Miso Paste

Breathtaking colors of our planet
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