Strawberries & ice cream …

… but not as you know this iconic summer treat!

Another no-churn ice cream – this time using sweet white miso paste – if you're not familiar with this product it's a Japanese seasoning – fermented soybeans with salt and koji, the resulting paste is used in savoury and sweet dishes. There are different types of miso the sweeter white version includes rice, barley and a smaller quantity of soybeans.

Here's the recipe :

Sweet white miso ice cream

Makes 1 litre of ice cream

100g sweet white miso paste

397 tin condensed milk

300ml double cream

Combine the miso paste and condensed milk in a bowl, mix well so that it loosens. If it doesn't disperse then use your hand whisk until smooth. Add the cream and whisk until it begins to thicken.

At this stage you may want to read the following piece which gives you a variation using the compote.

Decant into suitable containers – I'd suggest you decide on portion control that suits you, so a mixture of small and medium pots. Remember you can always take out more if you need it! Freeze overnight.

Allow the ice cream to soften for 10 minutes before serving.

I can hear you - “what's so different about sweet white miso ice cream?!” Answer – if you're a fan of the salted caramel flavour you'll like that sweet and salty “hit” the miso gives.