Ah, August, that most bittersweet of months. Its early, languid days shimmer with heat and promise, offering the tantalizing prospect of an endless summer. Within weeks, dusk vibrates with the hum of cicadas, hinting at autumn’s inexorable approach. Those days are not far off, but there’s something I’ve been dying to share with you before it’s too late: peach and white miso ice cream. Imagine: creamy, caramelized custard layered atop salty tang, each mouthful tinged with the acidity and fragrance of impossibly ripe peaches. The mood of this ice cream is slow and sensual, like eating peaches licked with sea spray and sand after a leisurely day at the beach. It’s summer in a spoonful, and it’s both as peculiar and delicious as it sounds.
In the spirit of brevity, I’ll leave you with the recipe and some favorite scenes from summers past.
Peach and White Miso Ice Cream – 桃と白味噌のアイスクリーム
Thanks to Tokyo Terrace for providing the inspiration for this ice cream!
2 large, very ripe peaches (13 oz / 376 g)
6 large egg yolks (4 1/2 oz / 127 g)
1 cup (250 ml) whole milk
1 cup (250 ml) heavy cream
3/4 cup brown sugar (4 3/8 oz / 140 g)
2 tablespoons white miso (1 1/4 oz / 35 g)
Peel the peaches, cut into sections, and puree in a food processor. You should have about 1 1/4 cups / 300 ml of puree. Transfer to a small bowl and set aside.
Whisk together the egg yolks in a medium bowl.
Combine the whole milk, cream, brown sugar, and miso in a medium saucepan. Whisk well to dissolve the sugar and miso. Heat gently, whisking, until the mixture is almost at a simmer. Remove from heat and drizzle about 1/4 cup of the milk mixture over the egg yolks, whisking constantly. Slowly pour the remaining milk mixture over the yolks, continuing to whisk constantly.
Return the mixture to the saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard has thickened slightly and just coats the back of the spoon. Immediately pour the mixture into a clean bowl and whisk in the peach puree. Place the bowl in an ice bath to cool. When the mixture has cooled to room temperature, cover with plastic wrap and place inside the fridge until thoroughly chilled. Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions.