Soy Sauce Caramel Ice Cream with toasted buckwheat sprinkles
Yes, soy sauce in an ice cream! The umami in Kikkoman soy sauce helps to balance the sweetness of the caramel in this ice cream recipe. Think salted caramel, but better!
- Serves4
- Preparation Time10 mins
- Additional Timeplus setting overnight and churning in an ice cream machine
- Cooking Time20 mins
Ingredients
- 375 g sugar
- 250 g water
- 75 g whipping cream
- 2 gelatine leaves
- 250 g whole milk
- 125 g Kikkoman Naturally Brewed Soy Sauce
- 250 g cottage cheese or creme fraiche
- 250 g cream cheese
Buckwheat sprinkles:
- 95 g buckwheat
- 2 tsp coconut oil
- 1 tsp apple sauce
- 1 tsp honey or syrup
- 1-2 drops vanilla essence
Method
1. In a saucepan over a low heat dissolve 250 g of the sugar in 250 g water and reduce until it becomes a syrup.
2. Melt the rest of the sugar (125 g) in a saucepan on medium heat to make golden brown caramel. You can swirl the pan but do not stir the sugar.
3. Pour some of the whipping cream on the caramel, a little at a time, and stir.
4. Soak the gelatine leaves in cold water.
5. Heat the milk in a saucepan and dissolve the gelatine, then add the sugar syrup, soy sauce, cottage cheese or crème fraiche and the cream cheese. Mix then leave to cool before pouring into a lidded tub. Leave set in the fridge (preferably make this mixture 1 day before) then run it in an ice cream machine until softly frozen.
6. For the Buckwheat sprinkles: Boil 1.5 litres of water. Pour it over the buckwheat, allow to steep for a minute and then drain off the water. Melt the coconut oil and mix it with the buckwheat in a bowl, combine the rest of the ingredients in the bowl. Roast in the oven at 150 degrees for about 45-60 minutes. Stir occasionally and bake it until it becomes dry and crispy.
Tip: Instead of buckwheat you can use other toppings such as roasted chopped nuts or a caramel sauce.
