Miso, Coconut, Maple Syrup and Ginger Ice Cream

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25 Mins Preparation Time
1 Hr Churning Time

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

Ingredients

  • 400 ml (14 fl oz) coconut milk
  • 150 g (5/2 fl oz) maple syrup
  • 1–2 tablespoons red miso paste (Japanese soya bean paste, from Asian food stores)
  • 100 g ( oz) preserved crystallised ginger

Special equipment:

  • Ice cream maker

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!) OR KEEP IT IN THE FREEZER IF YOU WOULD LIKE TO ENJOY IT LATER.