Soy caramel ice cream

Name: Soy caramel ice cream
Yield: 4
Ingredients: 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); 2 Tbsp Cream

for 4 people

Sachie Nomura

Chef and food writer.

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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.

Ingredients

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)
2 Tbsp	Cream

Directions

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.