Miso butterscotch banana split

Miso butterscotch banana split

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

One of the dumber purchases I’ve ever made was a refurbished dual-flavour soft-serve ice cream machine. Sounds fun, right? But it cost £2,300, weighed 150 kg, had no warranty, frequently overheated, and just generally never worked quite right. I had it for about a year, until it basically stopped working entirely (it was churning my ice cream base into butter, not ice cream) and I had to get rid of it. Which eliminated our entire dessert offering at the restaurant. I had to come up with a new dessert menu quickly, and it had to consist of stuff that didn’t require the oven (our oven is terrible, and early experiments with choux pastry mainly resulted in burnt, semi-inflated pancakes). This was the first recipe I came up with – it remains our best-selling dessert, I guess because it is just stupid good. And stupid easy.

So not difficult it’s bananas

Ingredients

Quantity Ingredient
100g dark brown sugar
25g butter
30g miso, (I like a dark miso for this recipe, but any will do)
1 tablespoon vanilla extract
200ml double (heavy) cream
25ml dark rum, (optional)
4 bananas
8-12 scoops ice cream, see note
25g walnuts, roughly chopped
25g peanuts, roughly chopped

For the crispy noodles (optional)

Quantity Ingredient
1 portion fresh ramen or egg noodles
oil, for shallow-frying

Method

  1. To make the miso butterscotch, melt the brown sugar and butter together in a deep saucepan over a medium heat. Whisk in the miso, breaking up lumps with the whisk, then add the vanilla and half the cream. Bring to a simmer, then remove from the heat.
  2. To make the crispy noodles, heat about 1 cm oil in a pan over a medium-high heat, then add the noodles, a few at a time. Cook until golden brown and crisp, remove with a slotted spoon and drain on kitchen paper.
  3. Whisk the remaining cream together with the rum until soft peaks form. Assemble the sundae by splitting the bananas lengthways down the middle, then topping with the ice cream, walnuts, peanuts, miso butterscotch, rum cream and crispy fried noodles, if using.

Note

  • A few good flavours for this recipe: vanilla, butter pecan, salted caramel, pralines and cream, dulce de leche, Irish cream, and – the very best, if you can get it – cinnamon
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