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Miso Peach Ice Cream

Prep Time: 30 minutes
Cook Time: 10 minutes
Resting Time: 6 hours
Total Time: 6 hours 40 minutes
Servings: 6
Calories: 503kcal


  • 1 ¼ cup milk
  • 1 cup sugar
  • 5 eggs
  • ¼ cup white miso
  • 1 ¾ cups heavy whipping cream
  • 1 tsp vanilla
  • 3 peaches


  • Peel the peaches using a knife. It helps if you score several small slices across the surface of the peach (almost as if you were cutting it into slices but without going deep). You can then peel up one corner of the peel and pull it. It should come off fairly smoothly.
  • Cut the peaches in halves and remove the pit. Cut into small chunks.
  • In a small pot, add half of the milk and half of the sugar. Put the pot over medium heat and stir constantly until the sugar melts.
  • Add the peach chunks to the pot and continue cooking on medium heat for about 10 minutes. The goal is to make the peaches soft.
  • Remove from heat and allow to cool for a few minutes before transferring the mixture to a blender or food processor.
  • Add the white miso to the blender and pulse until there are no chunks.
  • In a new, medium pot add the heavy whipping cream and remaining milk. Heat over medium temperature until the edges begin to bubble, then remove from heat.
  • Separate the yolks from the egg whites. Set aside or discard the egg whites.
  • Add the rest of the sugar to the egg yolks and mix with a whisk or fork.
  • Slowly pour a few tablespoons of the hot milk into the egg while whisking constantly to prevent the egg from scrambling.
  • Whisk a for a minute before transferring the egg mixture into a saucepan and placing on the stovetop over low heat.
  • Continue to stir constantly with a whisk or spatula for about 8 minutes or until it becomes thick. You are aiming for a custard consistency, so it should be thick enough to coat the back of a spoon.
  • Remove from heat and pour the rest of the milk into the custard. Mix to incorporate.
  • Add the fruit-miso paste and the vanilla with the rest of the ingredients and stir again.
  • Strain into a bowl through a sieve in order to remove any clumps or skin that may have formed on the milk.
  • Cover and leave in the fridge for a minimum of 2 hours or until the mixture has cooled completely.
  • When the milk mixture is fully cooled, you may transfer it to the bowl of your ice cream machine and freeze according to machine's instructions. This often takes another several hours.
  • If you prefer softer ice cream, you can serve immediately after the machine has finished. If you prefer harder ice cream, you can put it in the freezer for another few hours to stiffen up.
  • This can be served on its own or garnished with a few peach slices. Enjoy!



Calories: 503kcal | Carbohydrates: 48g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 221mg | Sodium: 528mg | Potassium: 310mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1555IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 1mg