Sweet and salty lovebirds, this one’s for you! This recipe is like magic, somehow transforming salty, super-umami-y miso into a deep, dark caramel flavor, bouncing around with peanut butter goodness. Also amazing? The texture! Again, there is miso magic happening here making the custard part of this ice cream – before you even churn it – incredibly thick and almost fluffy. Peanut Butter Miso Ice Cream, I can’t with you. You’re too perfect.
Do you guys have an ice cream machine yet? I’m telling you, it is one of my most used appliances. My ice cream/gelato recipes are generally pretty simple and this machine just makes it that much easier. I think the price has dropped on this since I got mine so it’s an even better deal now. Get one and you, too, can have ice cream in your life at all times, like every good human should.
make it nice
When you make this Peanut Butter Miso Ice Cream, be sure to taste it after you’ve cooked the mixture, before you move it to the fridge to chill. This is your chance to adjust the flavor if you want by adding a pinch of salt, or stirring in a little extra peanut butter or miso. I love how this recipe turns out so much but in case you’re using a different peanut butter or a different miso than I did, you know… taste and adjust!
Speaking of – this is the miso I used. It’s the reddish brown kind, called Aka Miso. It’s pretty robust; a lighter miso will lend a more mild flavor. Also, don’t substitute chunky peanut butter in this recipe because you’re going to strain the mixture and your peanut chunks won’t make it in there. Speaking from experience;)
Alright, on with the show – get creamin’.
*This post contains Amazon affiliate links to my favorite brand of miso and the ice cream machine I use.Print
Peanut Butter Miso Ice Cream
There is such a thing as too perfect and it’s this ice cream. The miso transforms into a deep caramel flavor, with a hint of saltiness, which pairs up nicely with peanut butter and the brown sugar custard base. This recipe was written for all you salty/sweet lovebirds like me.
- Prep Time: 40 minutes
- Total Time: 40 minutes plus several hours chilling
- Yield: 8 servings 1x
- Category: Dessert
- Method: Ice cream machine
- Cuisine: Asian American
- 6 egg yolks
- 3/4 C packed brown sugar
- 2 C heavy cream
- 1/3 C smooth peanut butter (I used Jif)
- 1 1/2 TBS red miso (I used Hikari)
- 1/2 tsp vanilla
- pinch of salt (if needed)
- chopped roasted, salted peanuts for garnish
- In a medium bowl, whisk sugar and egg yolks together until they become pale yellow – about 150 whisks.
- Combine heavy cream, peanut butter, and miso in a pot over medium-low heat and cook stirring occasionally until miso and peanut butter are dissolved and mixture is slightly thick. Remove from heat.
- Temper the eggs by adding 1/2 C of the cream mixture to the bowl with the egg yolks and stir to combine. Transfer the egg yolk mixture to the pot with the cream mixture and cook over medium-low heat, stirring in figure-8’s, until the mixture is thick enough to coat the back of a spoon. This will take about 4 minutes. Stir in the vanilla and remove from heat.
- Strain the mixture through a fine mesh strainer into a bowl. Taste the mixture and adjust the seasoning if needed – I added a tiny pinch of salt at this point. See note.
- Cover the bowl with plastic wrap And chill at least 6 hours or overnight. Transfer the mixture to your ice cream machine and churn for 25-30 minutes, according to your machine’s instructions. Transfer to a storage container and freeze for at least 4 hours before serving. Top with chopped peanuts and enjoy!
I recommend tasting the cooked ice cream mixture before you chill it, just because depending on the kind of peanut butter or miso you used, your mixture may taste different. Taste and adjust; when you can’t resist going back for more tastes, it’s perfect.
Keywords: Ice cream machine, miso