White Miso Peach/Pear/Apple Recipe

Posted by
Rate It!
White Miso Peach/Pear/Apple
Add your photo!
Ingredients
6
Count
Nutrition
2122
Calories
Comments Print recipe

Ingredients:

  • 1 3/4 cups sugar , plus more if needed
  • 2 large
  • 2 tbsp white miso
  • 2 cups heavy cream
  • 1 cup whole milk

Directions:

  1. In a medium, heavy-bottomed saucepan over medium heat, melt 3/4 cup of the sugar, stirring often, until it takes on a nice sandy color and is a smooth liquid, 10 to 15 minutes.
  2. Quickly add the fruit and stir to coat with the sugar; this will prevent the sugar from caramelizing any further and/or burning. Cook until the fruit is soft, about 10 minutes or so, depending on which fruit you're using and its ripeness.
  3. Transfer the caramelized fruit to a blender. Add the miso and process to a smooth purée. Set aside.
  4. Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
  5. In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream and milk and cook, stirring occasionally, until hot but not boiling.
  6. Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended.
  7. Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, about 2–3 minutes.
  8. Remove the custard from the heat. Add the fruit-miso mixture and stir to mix completely. Pour the custard through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally. Taste for sweetness; add a little more sugar if needed.
  9. When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
  10. From Humphry Slocombe Ice Cream Book by Jake Godby, Sean Wahey & Paolo Lucchesi. Text copyright © 2012 by Jake Godby and Sean Wahey; photographs copyright © 2012 by Frankie Frankeny. Published by Chronicle Books, LLC.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2121.92 Kcal (8884 kJ)
Calories from fat 936.58 Kcal
% Daily Value*
Total Fat 104.06g 160%
Cholesterol 824.74mg 275%
Sodium 1668.32mg 70%
Potassium 1485.81mg 32%
Total Carbs 274.72g 92%
Sugars 248.11g 992%
Dietary Fiber 8.72g 35%
Protein 36.94g 74%
Vitamin C 26.9mg 45%
Iron 3.3mg 18%
Calcium 571.5mg 57%
Amount Per 100 g
Calories 175.16 Kcal (733 kJ)
Calories from fat 77.31 Kcal
% Daily Value*
Total Fat 8.59g 160%
Cholesterol 68.08mg 275%
Sodium 137.72mg 70%
Potassium 122.65mg 32%
Total Carbs 22.68g 92%
Sugars 20.48g 992%
Dietary Fiber 0.72g 35%
Protein 3.05g 74%
Vitamin C 2.2mg 45%
Iron 0.3mg 18%
Calcium 47.2mg 57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 50.3
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top