White Miso Peach/Pear/Apple

Name: White Miso Peach/Pear/Apple
Total time: 2 h 21 min
Yield: 8 servings
Ingredients: 1¾ cups sugar; 2 large fruit (peaches, apples, or pears); 2 cups heavy cream; 1 cup whole milk; 3 whole egg yolks

A luxurious ice cream featuring caramelized fruit and white miso, creating a perfect balance of sweet and umami flavors. Made with a rich custard base of heavy cream, milk, and egg yolks, this unique frozen dessert can be made with peaches, pears, or apples depending on the season.

8 servings

2 hr 21 min

Published October 4, 2025

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Ingredients

•1¾ cups sugar
•2 large fruit (peaches, apples, or pears)
•2 cups heavy cream
•1 cup whole milk
•3 whole egg yolks

Cooking Instructions

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.
15 min
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.
10 min
3.
Transfer the caramelized fruit to a blender. Add the miso and process to a smooth purée. Set aside.
5 min
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 min
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.
8 min
6.
Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended.
5 min
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.
3 min
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.
30 min
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.
60 min

White Miso Peach/Pear/Apple

8 servings

2 hr 21 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

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.

15 min

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.

10 min

Transfer the caramelized fruit to a blender. Add the miso and process to a smooth purée. Set aside.

5 min

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 min

In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream and milk and cook, stirring occasionally, until hot but not boiling.

8 min

Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended.

5 min

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.

3 min

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.

30 min

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.

60 min