To the average cook, flavor pairing is a critical art to understand and master, but in truth, it’s much more of a science than anything else. Matching up similar volatile molecules in various ingredients ensures a much greater likelihood of ending up with a dish that has all its elements both well-balanced and working together harmoniously. Taking this approach, there have been many dubious, unusual, and just bizarre pairings concocted (caramelized cauliflower and chocolate, anyone?) but most surprisingly, the flavors do always seem to work together.

They Really Go Well Together

Fascinated by this concept, I’ve been quietly watching this blog event, They Really Go Well Together (TRGWT), seeing what creative entries came in for such unique combinations. When the most recent theme of soy sauce and malt was announced, something about those two just struck me as perfect, and I completely understood that they belonged together. The bright saltiness of the soy sauce, the deep, woodsy notes of malt- This was one that I had to try for myself.

Believe it or not, I actually made a soy caramel sauce many months ago for a base recipe that never fully worked out, so I already knew that that would make an appearance here. Instead of putting it on the side as a dipping sauce, keeping it separate from the “action,” if you will, I wanted to have it swirled throughout… And what better to swirl caramel through than ice cream?

The Ripple Effect

So malted ice cream with soy caramel ripple it was! With just enough sweetness to counteract the high level of salt in the soy sauce, the caramel ripple adds bursts of bright flavor, livening up the smooth, musky malt ice cream. An odd couple, perhaps, but they really do create a harmonious symphony of flavor!

Maybe there is something to this whole “science” business after all?

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Yield: Makes 1 1/2 Pints

Malted Ice Cream with Soy Caramel Ripple

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With just enough sweetness to balance the salty in the soy sauce, a rich caramel ripple adds bursts of bright flavor, livening up the smooth, musky malt ice cream.

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 5 minutes

Ingredients

Malted Ice Cream:

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• 1 Whole Vanilla Bean
• 2 Cups Plain, Unsweetened Non-Dairy Milk Divided
• 1/2 Cup Full-Fat Coconut Milk
• 2 Tablespoons Cornstarch
• 1/2 Cup Barley Malt Syrup
• 1/4 Cup Granulated Sugar
• 1/4 Teaspoon Xanthan Gum (Optional, but Recommended*)
• Pinch Salt

Soy Caramel:

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• 1/2 Cup Dark Brown Sugar
• 2 Tablespoons Soy Sauce

Instructions

1. Slit your vanilla bean down the center and use the side of your knife to scrape out the seeds. Add the seeds into a medium sauce pan, along with 1 3/4 cups of the non-dairy milk, plus all of the coconut milk, malt syrup, and sugar. Place the pan over medium heat, and stir occasionally until the sugar has dissolved.
   
2. In a separate dish, whisk together the remaining 1/4 cup of milk with the cornstarch, making sure that all of the lumps are beaten out. Pour the slurry into the pan while whisking constantly, and continue to cook the mixture until bubbles begin to break on the surface and it feels significantly thickened.
3. Remove from the heat, sprinkle in the xanthan gum and very quickly and vigorously whisk it in. If you don’t trust that you can move fast enough, incorporate it using a stick blender, because it absorbs liquid and forms lumps very rapidly. Finally, whisk in the salt, and plunge the pan into an ice bath to cool it down. Place plastic wrap directly on the surface, and let it chill in the fridge for at least one hour.
   
4. While the base chills, you can make the soy caramel. Simply combine both the brown sugar and soy sauce in a small sauce pan, place over medium heat, and cook the mixture until the sugar has dissolved. Set aside. (It may start to harden by the time you get back to it, but just reheat it gently and it should be fine)
   
5. Once the base has thoroughly chilled, churn it in your ice cream machine according to the manufacturer’s instructions. After freezing, transfer it into an air-tight container, and swirl in the soy caramel using a wide spatula. Quickly move it into your freezer so that it can fully solidify.
   

Notes

*The ice cream will work just fine without this, but it vastly improves the texture and therefore mouth feel of the finished product.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Edward & Sons, Let's Do Organic, Organic Cornstarch, 6 oz (170 g)
• 
  Vanilla Beans Grade A Vanilla by Slofoodgroup Bourbon Variety Vanilla Planifolia (5 Vanilla Beans)
• 
  Bob's Red Mill, Xanthan Gum, Gluten Free, 8 oz (227 g)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 361mgCarbohydrates: 37gFiber: 1gSugar: 30gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.