This recipe for soy caramel ice cream is a knock-out and illustrates how Sachie Nomura uses traditional Japanese ingredients in a very modern way.
|1 Ltr||Vanilla ice cream, softened at room temperature (Main)|
|4 servings||Walnuts, crushed|
|150 g||White chocolate|
|2 Tbsp||Soy sauce, choose a wheat-free one if gluten intolerant (Main)|
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- To make soy caramel sauce, mix white chocolate, soy sauce and cream in a small stainless steel bowl, then place over a pan of gently simmering water. Stir constantly until consistency of smooth caramel. Remove from pan and leave to cool.
- Pour soy caramel sauce over softened ice cream and mix gently. Pour into a shallow tray, cover and freeze for at least 2 hours. Scatter with crushed walnuts, or serve with more soy caramel sauce if you like.
Check out Ray McVinnie's video on'How to make chocolate shards'