Salted miso caramel with ice cream

This simple miso caramel sauce brings a perfect balance of sweetness and umami. The white miso adds depth and a subtle savoury note, making it a great pairing for ice cream, pancakes, or drizzled over cakes and pastries.

Credit: Sippakorn Wongthanapa

• makes

  185 ml

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 110 g (½ cup) white sugar
• 125 ml (½ cup) thickened cream
• 1 tbsp white (shiro) miso
• vanilla ice cream, to serve

Chilling time: 15 minutes

Instructions

1. Place the sugar and 2 tablespoons of water in a small saucepan over low heat. Stir until the sugar dissolves, then simmer, tilting the pan occasionally for 6–8 minutes until the syrup becomes a dark but not burnt caramel.
2. Remove from the heat and carefully add the cream (the mixture will splutter). Return to the heat and whisk in the miso paste until well combined. Remove from the heat and allow to cool for 15 minutes to thicken slightly. 
3. Scoop the ice cream into serving bowls and drizzle with the salted miso caramel.

Watch how to make this recipe on Marion Grasby's Flavours Of Heart & Home streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.