Homemade vanilla ice cream with a generous drizzle of soy sauce caramel. An interplay of savory, sweet and creative flavors, this Japanese-inspired ice cream combines umami with indulgence.
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Adapted from a video by Just One Cookbook
How to Make Soy Sauce Caramel Ice Cream (Recipe) 醤油キャラメルアイスクリームの作り方 (レシピ)
gelatin sheetor use ½ tsp gelatin powder as substitute½ sheet
water¼ cups
vanilla extract
1½ tsp
Steps
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1
Heat ½ cup sugar in a small saucepan over medium heat. Stir constantly with a whisk until the sugar forms clumps and eventually melts into a dark brown caramel.
2
Once the sugar is completely melted, immediately add 3 tbsp butter and whisk continuously until well combined.
3
Very slowly drizzle in ¼ cup heavy cream while stirring constantly. Remove from heat.
4
Stir in 2 tbsp soy sauce and mix well. Allow the caramel to cool slightly before using.
5
Cut the gelatin sheet into 1-inch pieces and add to ¼ cup water. Let it bloom for 10 minutes.
6
In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk. Whisk together and bring to almost simmering over medium-low heat.
7
In a large bowl, combine 3 egg yolks and ½ cup sugar. Whisk together until combined.
8
Slowly pour a quarter of the hot milk mixture from the pot into the bowl while constantly whisking. Repeat with another quarter of the mixture. Then pour the remaining mixture.
9
Pour the mixture from the bowl back into the pot. Drain the water from the gelatin sheet and add it to the mixture.
10
Continue heating for 8–10 minutes without allowing the mixture to boil, until it thickens enough to coat the back of a spoon. The internal temperature should reach 160°F (71°C) to pasteurize the eggs.
11
Turn off the heat and pour the mixture through a fine-mesh strainer into a 4-cup measuring cup or medium bowl.
12
Add 1½ tsp vanilla extract and stir to combine.
13
Prepare a large bowl filled with ice cubes. Cool the mixture for 30 minutes, then cover and refrigerate overnight.
14
The next day, set up your ice cream maker according to its instructions. Pour the mixture into the ice cream machine, making sure not to fill it more than about ⅔ of the way up.
15
Start churning the ice cream machine for about 25–30 minutes until the mixture becomes thicker and creamier.
16
Lift up the paddle and remove the ice cream using a silicone spatula into an airtight glass container.
17
Transfer half the ice cream into the container, flatten the top with the silicone spatula, and drizzle a generous amount of soy sauce caramel on top.
18
Add the remaining ice cream, flatten it with the spatula, and drizzle more soy sauce caramel on top. Cover with the lid and place in the freezer. Reserve some caramel for drizzling when serving.
19
Take the ice cream out of the freezer 5–10 minutes before serving so it becomes soft enough to scoop. Serve and enjoy.
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