Miso Caramel Ice Cream

This indulgent miso caramel ice cream is a sweet-salty revelation. Silky, buttery caramel is deepened with a touch of miso, adding a subtle umami richness that enhances every bite. The miso balances the sweetness with a savory edge, creating a uniquely addictive flavor that’s both familiar and unexpected. Creamy, complex, and perfectly balanced, this might just be my favorite ice cream I’ve ever made.

This ice cream reminds me a lot of my favorite salted caramel ice cream, but with a bit more umami. I wouldn’t have thought I could like an ice cream more, but this one tops it. There are different kinds of miso, and they have different flavor profiles. I used Awase miso for this which is a mix of white and red. White is the most mild, and I’d start with that if you aren’t super familiar with miso. I felt this could actually have a stronger miso profile than it did, so I’m planning to up the amount a little more next time.

I know it might sound a bit strange to add miso to your ice cream, but it is a perfect fit with caramel. If you’d like to try some other ice cream recipes I have check out my strawberry gelato, or my thai iced tea ice cream. Also check out my favorite items list for my recommended ice cream maker.

Miso Caramel Ice Cream

Creamy, sweet, lightly salty ice cream with deep caramel flavor

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Servings 1 quart

Ingredients

  

1x2x3x

• 1 1/2 cup whole milk
• 1 1/2 cup cream
• 1 tbsp vanilla bean paste or good vanilla
• 1 1/2 tbsp miso paste
• 3/4 cup sugar
• 1 1/2 tbsp cornstarch

Instructions

 

• Heat the milk, cream and miso in a small sauce pan over medium heat, whisking to dissolve the miso. Pour through a fine mesh strainer and add the vanilla.
• In a heavy, but not dark sauce pan (so you can observe the caramel color), heat the sugar by itself over medium heat. Watch it closely until you see liquified sugar all around the outside of the pan. Once you see this, start to move the dry sugar around using a heat safe spatula.
• Continue to gently move the sugar until it is all dissolved and browned to a copper penny color. You want it brown, but you don't want to burn your caramel unless you want the bitter taste. This can be tricking so just keep stirring and as soon as it is a dark golden brown, add the milk mixture. Be careful as it will bubble and sputter. Don't worry if some of the caramel initially hardens, it will melt again as it heats.
• Continue stirring over medium heat until any hardened caramel melts but don't let the milk scorch or come to a boil. In a small bowl, whisk the cornstarch with a little of the hot milk then add back to the pot and whisk.
• Cook, stirring the whole time, until it thickens. Strain through the fine mesh strainer into a bowl and cover directly on the surface with plastic wrap. Wrap up well, cool, and place into the fridge overnight.
• The next day, churn in your ice cream maker according to the instructions. Mine takes about 10-15 minutes. Store in the freezer.

Keyword Dessert

Tried this recipe?Let us know how it was!