Uploaded October 2021 | Updated September 2026, 2 hours ago

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Super delicious caramelised white chocolate and miso ice-cream made with sous vide caramelised white chocolate (yep 'caramelised' in the waterbath) white miso and served with a black sesame and Sichuan pepper.
I'm really happy to share this recipe from my tasting menu, inspired by vist to cook on a bear rescue sanctuary in Sichuan China.
I show you how to make the ice-cream and how I freeze it with liquid nitrogen (but its ok if you dont have that to hand too).
Full recipe bellow.

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INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Introduction
1:40 Caramelising White Chocolate
2:16 Ice-cream base
3:36 Freezing Ice-cream
2:18 Fruit 'glass'
3:21 Vacuum distilled osmanthus tea
4:18 Extras

Caramelised White Chocolate and Miso Ice-cream recipe -

Caramelised White Chocolate

Vacuum pack white chocolate at cook in a waterbath at 90C for 12 hours.

Miso Creme Anglaise Base

500g Double cream
1kg Whole milk
150g Caster sugar
200g Egg yolks
120g White miso

Combine and blend to mix well.

Caramelised White Chocolate Ice-cream base

In each vacuum bag
210g Cara Chocolate
385g Miso Creme Anglaise base

Cook the vacuum packed mixture at 85C for 1 hour. Then cool there mix and freeze by your preferred method.

Tasting Menu Reservations - exploretock.com/thewalledgardens
My Cookbook - carelpress.uk/walled_gardens