Soy caramel ice cream
( SERVES 4 )

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Bite 7/7/2014

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.

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

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.

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

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