In the hot summer, it’s hard to work up an appetite, isn’t it? But there’s always room for something sweet ♪ This time we made an ice cream that tastes like the real deal, even though all you do is mix ✨
How to Make Miso Peanut Ice Cream
Ingredients
– Miso Shigure (Miso-Glazed Peanuts) (a dry type of Miso Peanuts, the sweet miso-coated peanut snack that is a classic school-lunch dish in Chiba, Japan): 140 g
– Eggs (as fresh as possible): 3
– Heavy cream: 200 ml
– Sugar: 30 g
Steps
1. Roughly chop one 140 g bag of Miso Shigure with a knife.
2. Get out your bowls.
3. Separate the 3 eggs, putting the whites in one bowl and the yolks in another.
4. Beat the egg whites with a hand mixer to make a meringue.
Whip until stiff peaks form.
5. Add 30 g of sugar to the egg yolks and beat with the hand mixer until the mixture turns cream-colored, as in the photo.
6. Put 200 ml of well-chilled heavy cream in a bowl and beat with the hand mixer for about 5–7 minutes to make whipped cream.
7. Once the whipped cream is ready, add steps 4 and 5 to that bowl.
8. Add step 1 and mix.
Fold it in with a cutting motion so you don’t deflate the meringue.
9. Pour it into a storage container and freeze. There’s no need to stir it while it freezes.
The miso flavor isn’t strong at all, and the vanilla-style ice cream and the sweet-and-salty peanuts go together even better than I imagined. It was delicious!
I really recommend it. Please give it a try ✨
The Product We Used for This Miso Peanut Ice Cream
Miso Shigure (Miso-Glazed Peanuts): dry-type Miso Peanuts made with peanuts from Chiba, Japan
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