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Home > Recipes > Soy caramel ice cream

Soy caramel ice cream
( SERVES 4 )

Sachie Nomura

Publication: Bite

Bite

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Soy caramel ice cream

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This recipe for soy caramel ice cream is a knock-out and illustrates how Sachie Nomura uses traditional Japanese ingredients in a very modern way.

Ingredients

1 Ltr Vanilla ice cream, softened at room temperature
4 servings Walnuts, crushed
150 g White chocolate
2 Tbsp Soy sauce, choose a wheat-free one if gluten intolerant
2 Tbsp Cream

Directions

  1. To make soy caramel sauce, mix white chocolate, soy sauce and cream in a small stainless steel bowl, then place over a pan of gently simmering water. Stir constantly until consistency of smooth caramel. Remove from pan and leave to cool.
  2. Pour soy caramel sauce over softened ice cream and mix gently. Pour into a shallow tray, cover and freeze for at least 2 hours. Scatter with crushed walnuts, or serve with more soy caramel sauce if you like.

tip

Check out Ray McVinnie's video on 'How to make chocolate shards'

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http://www.bite.co.nz/recipe/11013/Soy-caramel-ice-cream/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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