Miso, Brown Butter and Vanilla Ice Cream Sandwiches
Creamy vanilla ice cream meets sweet-salty miso and nutty brown butter cookies in these rich, umami-packed ice cream sandwiches. Remember to place the freezer bowl in the freezer 24 hours in advance.
Difficulty
Low
Time
945 min
Author
Kenwood
This recipe is prepared with:
The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.
Products
Cooking Chef Stand Mixer KCL96.004DG
Ingredients
Servings
8
For the ice cream
400 g whole milk
600 g whipping cream
2 vanilla pods, seeds of
6 egg yolks
120 g caster sugar
For the cookies
225 g unsalted butter, at room temperature, cubed
320 g plain flour
1 tsp bicarbonate of soda
0.25 tsp fine sea salt
220 g light brown sugar
50 g granulated sugar
2 Tbsp white miso paste
1 egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla extract
250 g dark chocolate, coarsely chopped
sea salt flakes, as needed
Utensils
2 Bowls large, Jug, 2 Baking trays, Saucepan, Fine mesh sieve, Airtight container, KCL96.004DG, KCL95.424SI, Creaming Beater, K-Beater, Whisk Tool, Frozen Dessert Maker
Instructions
Step 1
Making the ice cream
Fit the Creaming Beater.
Add milk, cream and vanilla pod seeds into the appliance bowl, fit the splashguard.
Heat for 2 minutes at 105ºC on speed Stir 1 until combined and infused.
Transfer the mixture into a jug and cover the surface with plastic wrap to avoid a film from setting.
Step 2
Clean the appliance bowl and fit the Whisk Tool.
Add egg yolks and caster sugar into the appliance bowl.
Whisk for 2 minutes on speed 4 until pale.
Slowly add the hot milk and cream mixture while the machine is running.
Whisk for 3 minutes on speed 1 until combined.
Step 3
Remove the Whisk Tool, fit the Creaming Beater.
Heat for 15 minutes at 85ºC on speed Stir 1 until thickened.
Strain the mixture through a fine mesh sieve into a clean bowl and cover with plastic wrap.
Chill in the fridge for 2 hours until completely cold.
Step 4
Attach the Frozen Dessert Maker attachment to the machine.
Start the machine, slowly pour in the chilled custard mixture and mix for 30 minutes on speed Min.
Transfer the ice cream into an airtight container.
Chill in the freezer overnight until set.
Step 5
Making the cookies
Line two baking trays with parchment paper.
Add flour, bicarbonate of soda and salt into a bowl and mix until combined.
Clean the appliance bowl and fit the Creaming Beater.
Add butter into a saucepan.
Heat for 5 minutes on medium heat stirring frequently, until the butter turns golden.
Transfer the melted butter into the appliance bowl and let cool for 5 minutes.
Add brown sugar and granulated sugar.
Mix for 3 minutes on speed 2 until light and fluffy.
Add miso paste, egg, egg yolk and vanilla extract.
Mix for 1 minute on speed 2 until combined.
Step 6
Remove the Creaming Beater and fit the K-Beater.
Add the flour mixture and chocolate into the appliance bowl.
Mix for 30 seconds on speed Min until just combined.
Roll the mixture into 16 equal balls.
Place the dough balls, spaced apart, onto the baking trays.
Chill in the fridge for 4 hours.
Step 7
Preheat the oven to 180ºC.
Bake the cookies for 15 minutes at 180ºC until firm at the edges but still soft in the middle.
Remove from the oven and sprinkle with sea salt flakes.
Let cool completely.
Step 8
Scoop 1/8 of the ice cream onto a cookie and spread evenly.
Place another cookie on top to create a sandwich.
Repeat the same process with the remaining ice cream and cookies.
Serve.
Tip: Store in the freezer for up to 3 months. Remove from the freezer 15 mins before consuming to ensure the cookies defrost.
You can also prepare this recipe* with:
Products
Cooking Chef XL KCL95.424SI