Miso Hōji Sundae
Hōjicha Ice Cream, Brownies, White Miso Caramel
Ice Cream Maker Josh De Leon of Underground Creamery | Houston, TX
Yield: 1 quart
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Hōjicha Ice Cream:
40 grams egg yolks
400 grams whole milk
300 grams heavy cream
150 grams organic cane sugar
40 grams milk powder
8 grams hōjicha powder
5 grams kosher salt
1 gram guar gum
Brownies:
75 grams glucose syrup
⅓ cup vegetable oil
1 egg
18 ounces your favorite brownie mix
Miso Caramel:
250 grams heavy cream
10 grams white miso paste
500 grams granulated sugar
2 grams kosher salt
30 grams butter
METHOD
For the Hōjicha Ice Cream:
In a mixing bowl, whisk to combine egg yolks. Set aside. In a pot over medium heat, add remaining ingredients. Whisk to combine and cook until mixture reaches 140°F. Temper egg mixture with milk mixture. Add egg mixture to pot and stir to combine. Cook until mixture reaches 170°F. Remove from heat and let cool over an ice bath. Transfer to an airtight container and refrigerate overnight. The next day, pour ice cream base into an ice cream machine. Process according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the Brownies:
Heat oven to 325°F. Grease an 8-inch by 8-inch baking pan and set aside. In a mixing bowl, whisk to combine glucose syrup, oil, egg, and ¼ cup water. Stir in brownie mix. Pour batter into prepared pan. Bake 40 minutes, or until cooked through.
For the Miso Caramel:
In a Vitamix Commercial blender, purée heavy cream and miso until smooth. Set aside. In a pot over medium heat, add sugar, salt, and 100 grams water. Cook until sugar has dissolved and an amber caramel is achieved. Remove from heat and, while whisking, slowly stream in cream mixture. Mix until combined. Fold in butter. Set aside.
To Assemble and Serve:
Heat oven to 300°F. Place one Brownie on a parchment-lined sheet tray and heat until warmed throughout. Transfer to a serving bowl. Top with desired amount Hōjicha Ice Cream and Miso Caramel.
