21 / 9 kcal
you will need
- 3 sachets miso'easy traditional
- 2 tbsp honey
- 300 ml double cream
- 175 grams condensed milk
- 100 grams caster sugar
- 2 tbsp sesame seeds
let's get cooking
Start by making the miso flavouring - heat the miso and honey in a small pan or the microwave and then mix to form a smooth paste.
Whip the double cream and condensed milk together until soft peaks form. Stir through the miso honey paste and then freeze for 6 hours or overnight.
Lay out a piece of greaseproof paper on a baking tray and pop to one side. In a heavy based pan, sprinkle the caster sugar over a medium heat until in one even layer. When the edges start to melt, shake the pan but don’t touch with a spoon or anything! Keep going until you have a gorgeous golden caramel. Pour out onto the baking tray and paper and then sprinkle with the sesame seeds. Leave to harden.
When ready to serve, shatter up the brittle and then sprinkle over the ice cream!