Search
Close this search box.

Sweet Potato and Kombu Ice Cream with Peanut Orange Miso & Caviar

Sweet Potato and Kombu Ice Cream with Peanut Orange Miso & Caviar

0.0 from 0 votes
Servings

5

Quarts
Prep time

1

hour 
Cooking time

30

minutes
Total time

1

hour 

30

minutes

Ingredients

  • Sweet Potato Cream
  • 5 pounds white flesh sweet potatoes

  • 3000 grams cream

  • 750 grams milk

  • 20 grams kombu


  • Sweet Potato Ice Cream
  • Sweet potato cream (above)

  • 650 grams glucose

  • 200 grams sugar

  • 130 grams Kikkoman® Kotteri Mirin

  • 10 grams salt

  • 5 grams ice cream stabilizer

  • 400 grams egg yolks

  • 560 grams peeled sweet potato puree

  • 250 grams water

  • 20 grams bonito flakes, or to taste


  • Peanut Orange Miso
  • 250 grams roasted peanuts

  • 150 grams white miso paste

  • 100 grams Kikkoman® Gluten-Free Orange Sauce

  • 100 grams water

Directions

  • To prepare Sweet Potato Cream, preheat oven to 400°F and line a baking sheet with parchment paper. Place sweet potatoes on baking sheet and pierce well with a fork or knife. Roast for 45 minutes or until caramelized and slightly bubbling. Let cool.
  • Bring cream and milk to a boil; pour over sweet potatoes and kombu. Let steep for 30 minutes then remove kombu. Cover and refrigerate sweet potatoes for 24 hours.
  • While potatoes are steeping, place all Peanut Orange Miso ingredients in a blender and puree until very smooth. Cover and chill until ready to use.
  • Strain sweet potatoes from cream mixture, scraping off as much as you can into a saucepan. Peel half of the sweet potatoes and puree with water until smooth; set aside.
  • Place cream mixture, glucose, sugar, mirin, salt and stabilizer in a large saucepot and bring up to 180°F. Temper in egg yolks and place pot back over low heat. Bring mixture up to 171°F, stirring occasionally. Stir in sweet potato puree and press through a sieve; let cool and add additional milk to thin as needed.
  • Transfer mixture to an ice cream maker and process until frozen. Stir in Peanut Orange Miso and bonito flakes and transfer to an airtight container; freeze until ready to serve.

Notes

  • All stabilizers are slightly different. If mixture is too thick, thin with additional milk until the base mixture is just slightly thickened. 

More Posts

Share:

Program Presented by

Sign up for Kikkoman’s Foodservice eNewsletter!

Learn more about Kikkoman food service products