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Prep time
10 hours
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Serves
2 pints
Author Notes
Ice cream traditionalists, look away. This Miso Stracciatella Ice Cream is a very unorthodox version of the gem that is Italian Stracciatella Ice Cream, and you don’t need an ice cream maker to make it. The old classic is levelled up with some salty miso, floral olive oil, and a combination of dark chocolate slivers and bitter cacao nibs which perfectly counter-balance the sweet cream ice cream. —cocojunge
Ingredients
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2 cups
heavy whipping cream
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1 (14-ounce)
can of sweetened condensed milk
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1 1/2 tablespoons
white miso paste
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2 tablespoons
extra-virgin olive oil
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1/3 cup
cacao nibs
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1/2 cup
dark chocolate (85%), grated, shaved, or finely chopped
Directions
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Grate, shave, or finely chop the chocolate and set aside.
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In a large bowl, using a whisk or a hand mixer, whip the cream until stiff peaks form.
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In a separate mixing bowl, combine the condensed milk, olive oil, and miso paste until thoroughly combined.
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Pour the condensed milk mixture into the whipped cream and add the chocolate and cacao nibs.
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Using a spatula, gently mix the ingredients together until no streaks remain. It’s better to under-mix rather than over-mix!
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Transfer the mixture into a freezer friendly container and freeze overnight, or at least 10 hours before scooping.
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