This Miso Stracciatella Ice Cream is a very unorthodox version of the gem that is Italian Stracciatella Ice Cream, and you don’t need an ice cream maker to make it. The old classic is levelled up with some salty miso, floral olive oil, and a combination of dark chocolate slivers and bitter cacao nibs which perfectly counter-balance the sweet cream ice cream.
2 cups full-fat cream, or whipped coconut cream
1 can of condensed milk, or condensed coconut milk
2 tablespoons quality olive oil
1 1/2 tablespoons white miso paste
1/3 cup cacao nibs
1/2 cup dark chocolate (85%), grated or finely chopped
Grate the chocolate and set aside.
Whip the cream in a large mixing bowl until stiff peaks form.
In a separate mixing bowl, combine the condensed milk, olive oil, and miso paste until thoroughly combined.
Pour the condensed milk mixture into the whipped cream and add the chocolate and cacao nibs.
Using a spatula, gently mix the ingredients together until no streaks remain. It’s better to under-mix rather than over-mix!
Transfer the mixture into a freezer friendly container and freeze overnight, or at least 10 hours before scooping.
It’s very important to use white miso paste in this recipe, not yellow or red miso paste as they are too pungent.