\\\\\\\'

The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Miso Butterscotch Brownie Ice Cream

By

Jump to Recipe·Print Recipe

Jeni’s recently announced their fall flavors, and one of them that really caught my eye is the Miso Butterscotch Brownie Ice Cream. Tragically, there is no Jeni’s store in Minneapolis, and they don’t sell this flavor in stores. So, while some day I want to make the pilgrimage to the first Jeni’s in Columbus, Ohio, I am not planning on that soon enough to try this flavor. Naturally, the solution was to make some myself.

And when a quick Google search revealed that butterscotch is just caramel made with brown sugar instead of white, this recipe came to me instantly. It’s Jeni’s Salty Caramel Ice Cream (one of the greatest ice creams of all time), but with brown sugar to make it butterscotch. A bit of brownie batter swirl (since I didn’t want to bake brownies just to crumble them up in ice cream), and this came together beautifully. And if you don’t want to use only part of a box mix of brownies, I think a basic chocolate ganache swirl would be just as good! Or, if you have extra brownies, brownie chunks would be great!

This recipe felt a bit easier than the salty caramel ice cream, maybe because it felt less likely that the brown sugar would burn. This may have just been some false confidence on my part, but the way it melted up was a lot easier than making caramel felt. Maybe I’ve just gotten better at it. 

The miso paste isn’t very noticeable in this – it’s there to add an extra layer of umami-like saltiness to it, and boy does it do its job well! 

Making this ice cream in early October, when temperatures are finally reaching the 40s in the morning and the 60s during the day made me chuckle at this tweet I saw:

Because ice cream season is every season!

Now… I’ll be going to eat some more of this ice cream, and plotting that pilgrimage to the original Jeni’s…

Print

Miso Butterscotch Brownie Ice Cream

  • Author: Audrey
  • Array: Array
  • Total Time: 0 hours
Print

Ingredients

For the Ice Cream:

  • 2 cups whole milk, divided
  • 1 Tablespoon plus 1 teaspoon cornstarch
  • 3 Tablespoons cream cheese, softened
  • 1/2 teaspoon fine sea salt
  • 1 and 1/4 cups heavy cream
  • 2 Tablespoons light corn syrup
  • 2 tablespoons miso paste
  • 2/3 cup brown sugar
  • 2 teaspoons vanilla extract

For the Brownie Batter Swirl:

  • 1/4 cup dark chocolate chips
  • ½ cup boxed brownie mix
  • 2 tbsp milk

Instructions

  1. Before you get started, make sure you read all the instructions carefully and have all your ingredients and mixes prepped. This is a recipe where preparing your mise en place is pretty essential.
  2. First, mix 2 Tablespoons of milk with the cornstarch in a small bowl to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
  3. In a measuring bowl with a spout, mix together the heavy cream, corn syrup, and miso paste.
  4. In a large bowl, mix together the cream cheese with the sea salt until well combined. Set a fine mesh sieve above it and set aside.
  5. In a medium sized saucepan (preferably one with a light colored bottom), add the brown sugar. Turn the stove to medium-high or high until the sugar begins to melt. DO NOT TOUCH IT. The sugar will become liquidy around the edges. Once this happens, take a heatproof spatula, and start pushing the liquid toward the center while allowing the (unmelted) sugar to melt. Keep pushing until all the sugar has melted and turns into a deep brown color.
  6. Take the sugar off the stove and very carefully pour in about 1/4 of the heavy cream mixture. The contents will bubble and spit vigorously, but keep stirring. Slowly add the remaining heavy cream mixture. The sugar will likely clump up a bit as it cools. Put the saucepan back on the stove and keep mixing until the butterscotch has completely melted back into the liquid.
  7. Once all the butterscotch has melted again, slowly add the milk. Allow the mixture to come to a rolling boil and continue to boil for 4 minutes.
  8. Take the saucepan off the stove and add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
  9. Turn off the stove and pour the liquid through the sieve into the large bowl with the cream cheese/salt. Add the vanilla and mix well until everything is fully incorporated.
  10. At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.
  11. Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer’s directions.
  12. While it’s churning, you can mix together the brownie mix and milk in small bowl to make the brownie batter swirl.
  13. Pour the ice cream into a container, alternating with the brownie batter and swirling together. Cover the top with parchment paper and then the lids, and set it in the freezer until it has hardened (at least 4 hours).

Never miss a post!