Chocolate Ice Cream with Miso Tahini Caramel Swirl

Ingredients

Miso Tahini Caramel

• 1 1/2 tbsp white miso

• 30 g (1/8 cup) tahini

• 44 ml (1/8 cup) half & half

• 40 g (3 tbsp) sugar

Chocolate Ice Cream

• 8 oz 70% dark chocolate, roughly chopped

• 480 ml (2 cups) heavy cream

• 240 ml (1 cup) half & half

• 50 g (1/4 cup) sugar

• 1/4 tsp salt

• 1 tbsp instant espresso powder

• 1 tbsp vanilla

  
  

Instructions

Miso Tahini Caramel

1. Place all of the ingredients in a small pan.

2. Cook over low heat until the mixture comes to a simmer.

3. Continue cooking the caramel until it thickens.

4. Chill the caramel until ready to use.

Chocolate Ice Cream

1. Place the chopped chocolate in a large heat-proof bowl.

2. Combine the heavy cream, half & half, sugar, salt, and espresso powder in a medium saucepan.

3. Bring the mixture to a gentle boil, then pour it over the chocolate.

4. Cover the bowl and let the milk and chocolate mixture sit for 5 minutes.

5. Add the vanilla and stir until the chocolate is fully incorporated.

6. Churn and freeze the ice cream as directed by your ice cream maker.

7. Swirl the caramel into the ice cream and serve.