Miso, Coconut, Maple Syrup and Ginger Ice Cream

Name: Miso, Coconut, Maple Syrup and Ginger Ice Cream
Prep time: 25 min
Total time: 1 h 25 min
Yield: Serves 4–6
Ingredients: 100 g (3½ oz) preserved crystallised ginger; 400 ml (14 fl oz) coconut milk; 1–2 tablespoons red miso paste (Japanese soya bean paste, from Asian food stores); 150 g (5/2 fl oz) maple syrup

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 25

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

This ice cream is stunning and excellent served with fresh tropical fruits.

Ingredients

400 ml (14 fl oz) coconut milk
150 g (5/2

Dessert
Gluten-free
Vegan

Method

PLACE THE COCONUT MILK, MAPLE SYRUP AND MISO PASTE IN A BLENDER. Blend until the mixture is very frothy.

TRANSFER THE MIXTURE TO THE BOWL OF THE ICE CREAM MAKER AND START THE CHURN CYCLE. A FEW MINUTES BEFORE THE ICE CREAM IS COMPLETELY SET, ADD THE PIECES OF GINGER. Let the ice cream maker churn for a few seconds.

SERVE THE ICE CREAM IMMEDIATELY (ALWAYS BETTER!