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Grilled Stone Fruit with Miso Ice Cream
- Serves
4
- Difficulty
Easy
Published 2018
The miso ice cream in this dish is sweet and savoury. The recipe makes a little over 1 litre (4 cups), so either halve the quantities for this dessert, or keep the ice cream for future dinners, but eat within a month of freezing.
Ingredients
6 150 g 5 oz. ¾ cup
Method
First make the custard for the ice cream. Place the egg yolks in a stand mixer with the sugar, and whisk until light and fluffy. Meanwhile, place the two creams in a heavy-based saucepan and heat to just before boiling point, then remove from the heat to cool for a few minutes.
Pour a little of the cream into the egg yolk mixture and mix until incorporated. Now pour all of the egg mixtu
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