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Miso, Coconut, Maple Syrup and Ginger Ice Cream
- Serves
4–6
- Difficulty
Easy
- Ready in
1 hr 25
Published 2016
This ice cream is stunning and excellent served with fresh tropical fruits.
Ingredients
400 ml 14 fl oz 150 g 5/2
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!
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