Japanese Cheesecake Ice Cream
Miso, Yuzu, Graham Cracker
Pastry Chef Chris Chung of Moni Nonmi | Boston
Adapted by StarChefs | April 2021
INGREDIENTS:
2 cups granulated sugar
8 ounces Smithfield pourable cream cheese
2 whole eggs
2 teaspoons vanilla extract
1 ½ cups whole milk
2 teaspoons yuzu zest
3 cups heavy cream
6 graham crackers, crumbled
1 ½ tablespoons saikyo miso
METHOD:
In a bowl, beat the sugar, miso and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside. Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don’t let the mixture boil or the egg will scramble). Remove pan from heat and pour the hot custard through a strainer into a large clean bowl. Let the custard cool slightly, then stir in the yuzu zest and cream. Cover and refrigerate until cold or overnight. Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions, adding the crumbled graham crackers or rice crackers to the machine when the ice cream is semi frozen; allow the machine to mix in the crackers.
