Sesame MiSOgood Caramel Ice Cream
3 Cups Plain Non-Dairy Milk
1 1/4 Cups Confectioner's Sugar
1 Tablespoon Cornstarch
3 Tablespoons Tahini
1/4 Cup MiSOgood Sesame Miso
2 Tablespoons Scotch Whisky
1 Teaspoon Vanilla Extract
Tahini Caramel Sauce:
1 Cup Dark Brown Sugar, Firmly Packed
2/3 Cup Full-Fat Coconut Milk
1/4 Cup Tahini
2 Tablespoons MiSOgood Sesame Miso
In your blender or food processor, combine the non-dairy milk, sugar, cornstarch, and tahini until smooth. Alternately you can use a sturdy whisk to beat the mixture until fully combined and homogenous, but it's easier with the help of a machine.
Transfer to a saucepan over medium heat on the stove, and continue to whisk gently, scraping the bottom and sides as it warms, to prevent the mixture from sticking and burning.
Cook until the liquid comes to a boil and has thickened significantly; bubbles should break slowly but regularly on the surface. Turn off the heat before incorporating the miso, whisky, and vanilla. Let cool to room temperature before chilling thoroughly in the fridge. Allow at least 2 – 3 hours for the mixture to come down to a cooler temperature.
Meanwhile, prepare the caramel sauce by combining the brown sugar and coconut milk in a small saucepan over medium heat. Let cook, whisking constantly, for about 4 minutes. Stir in tahini and cook for another 3-4 minutes, until thick and bubbly. Remove from heat, stir in the miso, and let cool. You can use the sauce at room temperature or store in an airtight jar in the fridge for up to a month. Gently reheat for 30 - 60 seconds in the microwave to revive.
Once the ice cream base is fully chilled, churn in your ice cream maker according to the manufacturer’s instructions. Transfer to an air-tight container, and stash in the freezer for at least 3 hours to further harden before scooping and serving.
Makes About 1 Quart Ice Cream; 1 Cup Caramel Sauce
Recipe created for MiSOgood by Hannah Kaminsky creator of the blog BitterSweetBlog.com