Miso Ice Cream with Black Sesame Waffle
Print
Miso Ice Cream with Black Sesame Waffle
Sweet & savory. An umami-packed ice cream that I can guarantee that you will fall in love with.
- Prep Time: 20 minutes
- Cook Time: 30 miuntes
- Total Time: 9 minute
- Category: Dessert
Ingredients
Scale
Sesame Waffle
- 260g all purpose flour
- 2g baking powder
- 20g caster sugar
- Pinch of salt
- 1 egg (separated)
- 2 tbsp vegetable oil
- 1 tbsp seasame oil
- 250 ml milk
- 8g Active charcoal powder (optional)
Miso Ice Cream
- 100g seasame seeds
- 70g caster sugar
- 255ml double cream
- 1 egg yolk
- 35g white miso
- 35g honey
- 150ml whole milk
Instructions
Miso Ice Cream
1. Heat sugar, honey, miso, salt and whole milk in a saucepan. Remove from heat.
2. Place egg yolk in a bowl. Pour in hot sugar mixture while whisking. Whisk in double cream.
3. Cool down to room temperature before churning in ice cream machine.
Black Sesame Waffle
- Separate egg yolk and white.
- Yolk in a bowl. Add vegetable oil and sesame oil. Whisk in sugar, then add milk and mix well.
- Add sieved all purpose flour, ground sesame seeds, charcoal powder (optional), baking powder and a pinch of salt. Mix evenly together.
- In a separate bowl, beat egg whites until soft peaks are formed. Fold in the egg white into the batter in the other bowl.
- Brush oil onto the surface of the waffle machine. Add batter into the pan, make sure it is evenly distributed.
- It will take approximately 6-8 minutes for each waffle. Once it’s cooked, remove from pan and prepare for the next one.