Treats trio photos!

I always find that small pots work best -

you can always squeeze a small pot in a packed

freezer – glossy and smooth - fab!

the humble banana – makes a great cake!

I love combinations like ice cream, sauce and cake. They always save the day. I know that of late we've not had any visitors but they are hopefully on their way so here's an idea for your freezer and dessert is ready to serve – defrosted of course.

If like me you're a fan of hot and cold together then this is for you – if not, no problem, choose your favourite, add fresh strawberries and serve with the ice cream – you could always experiment and add an optional generous drizzle of the warmed miso caramel sauce.

I don't expect you to take my word for it – I'm sending the trio to my taste testers and will deliver their verdict soon.

Next up, revisiting sharing plates and planning ahead for your family and friends arriving!

The sauce …

You might think that there's too much miso going on here but I can assure you it works. Just think salted caramel. This recipe isn't mine but it rang a bell because of the miso ice cream I'd made back in 2019. I like recipes that fit together but that play well with other ingredients too!

Here it is :

Miso Caramel Sauce

260g dark brown sugar

250ml double cream

100g unsalted butter

2 tsp sweet white miso – saikyo

Heat the sugar, cream and butter in a small pan over a medium heat, stirring regularly. Bring the mixture to a boil and cook for 2/3 minutes until slightly thickened. Take off the heat then stir in the miso.

Make the miso caramel up to a week in advance, chill until needed, then gently warm to a pouring consistency.

I've frozen this sauce too so another candidate for your emergency dessert stash, what's not to love.

Okey dokey, we've got the ice cream and the sauce now for the cake!

Another miso moment, this time sweet

If you've never used sweet white miso before and want to have a go the following two recipes are a great place to start – they are both easy.

To begin, a no-churn ice cream – using sweet white miso paste – to explain, 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 goes :

Sweet white miso ice cream

Makes 1 litre of ice cream

100g sweet white miso paste

397g tin condensed milk

300ml double cream

Combine the miso paste and condensed milk in a bowl, mix well so that it loosens. A tip – put the paste in the bowl first and then add the condensed milk gradually. If it doesn't comply then use your hand whisk until smooth. Add the cream and whisk until it begins to thicken.

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.

If you're a fan of the salted caramel flavour you'll like that sweet and salty “hit” the miso gives.

P.s. I first published this recipe in July 2019 so if you'd like to see photos and a Strawberry Miso version too check out the Ice Cream label.

Now for the second recipe – Miso Caramel Sauce ...