E&P DMPLNGS Experimented to Create a Miso Ice Cream

By Amelia Schwartz | Will Blunt

By

Amelia Schwartz
Will Blunt
Black Sesame-Miso Ice Cream, Coffee Shoyu, Lees
Black Sesame-Miso Ice Cream, Coffee Shoyu, Lees

While recipe-developing for their pop-up, E&P DMPLNGS, Evan Burgess and Pedro Mederos were inspired by Jeremy Umansky’s and Rising Stars alum Rich Shih’s Koji Alchemy, so they transformed their kitchen into a makeshift science lab. Mederos and Burgess made black sesame miso by fermenting a ball of koji, sesame, and salty water in a crock for three to four months. Originally intending to create a miso glaze for a black cod dish, they realized that the umami miso paste would balance out the sweetness of an ice cream (full recipe here). After much custard trial and error with the guidance of Mederos’ pastry chef fiancĂ©e, Katherine Randolph, the result was a nutty black ice cream. They topped it with more fermented goodies: coffee shoyu and a sprinkle of the dehydrated coffee lees.

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