Miso & Roasted Strawberry Ice cream is my adaption of David Lebovitz’s indulgently delicious treat. Creamy, tart, sweet and with that Miso flavour, in the end, this ice cream will blow your mind. I promise!
Have you ever bookmarked a recipe and then forgotten all about it? Then come back to it, thought oh I need to make this and then forgotten about it again. It happens with me pretty often but this time, I have had the Miso & Roasted Strawberry ice cream from David Lebovitz bookmarked for over FOUR years! And finally made it last weekend.
When I first read about it, it amused me that one could use Miso in ice cream. Primarily a sharp soup condiment, I wondered what the taste would be like. This was about four years ago and the only Miso I could lay my hands on in Bangalore at that time was the black miso. Somehow, in my mind that didn’t work very well. I could have tried it with black or skipped it completely since I hardly follow recipes in full. But something about it made me want to go all the way and figure out the result.
The idea of roasted strawberries with pepper and balsamic isn’t new to me and the flavours are the same as one of the most popular jam recipes on the blog. So with that flavour combination in place, without miso, it would be something which I make and know will work anyways. So I waited and then I forgot! Yeah, I know so much for the excitement and curiosity!
Then a few months ago, N went to a Japan trip and brought me some white miso from the land of Miso! And this ice cream had to happen! Leaving a few tips here so that you don’t wait as long as I did to taste this deliciousness.
Tips for making good Strawberry Ice cream
- The ice cream’s base is custard which means it contains egg. If you want to make an eggless version of the same, use this ice cream as a base. However, add miso to it and treat the strawberries the way I have in this post.
- I have used an ice cream maker to churn the ice cream. If you don’t have one, fret not! All my life my dad made ice creams for us without an ice cream maker. All you have to do is, take it out of the fridge twice (or thrice if you are a patient person, I am not so I usually end at one) at 5-hour intervals and run it through your mixer to break any ice which is getting formed.
- Though, I know I said that miso forms the backbone of this ice cream but the ice cream works very well without it too. I know it is ironical but that is what it is. I strongly urge you to use miso though, it adds a fantastic depth of flavour to it. White miso is now easily available at Natures Basket, Food Hall and many other gourmet stores.
- Work well on that custard if you are making the version with eggs, be gentle and slow. Treat it with love and patience, keep stirring till it thickens and coats the back of your spoon. This really is one of the key points here. Also, do strain the custard. The point is smoother your custard the creamier your ice cream will be.
That’s it guys, you are ready to rock and roll. Go on chop those strawberries and get started to make this delicious Miso and Roasted Strawberry Ice Cream.