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