Miso-Caramel Taiyaki with Salted Black Sesame Ice Cream

Instructions

1. 1

   For the salted black sesame ice cream: Toast black sesame seeds until fragrant. Let cool, then grind in a food processor until a paste forms. Add powdered sugar and salt, process briefly. In a saucepan, heat heavy cream and milk until simmering. Whisk egg yolks with granulated sugar in a bowl until pale. Temper the egg mixture with the hot cream, then return to the saucepan and cook over low heat, stirring constantly, until thickened (nappe stage). Strain into a clean bowl. Stir in the ground black sesame paste and vanilla extract. Chill thoroughly. Churn in an ice cream maker according to manufacturer's instructions. Freeze until firm.

   ~45 min
2. 2

   For the miso-caramel glaze: In a dry saucepan, melt light brown sugar over medium heat until caramelized. Carefully whisk in the melted butter and white miso paste until smooth. Gradually whisk in the heavy cream until well combined. Simmer gently for 2-3 minutes until slightly thickened. Remove from heat and let cool slightly.

   ~15 min
3. 3

   For the taiyaki waffles: In a stand mixer, whisk eggs and granulated sugar until light and fluffy. Gradually add milk and melted butter, mixing until combined. In a separate bowl, whisk together flour and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

   ~10 min
4. 4

   Preheat your oven to 350°F (175°C). Lightly grease and flour tartlet pans or individual taiyaki molds. Spoon about 2 tablespoons of batter into each mold, spreading evenly. Bake for 10-12 minutes, or until golden brown and cooked through.

   ~12 min
5. 5

   Once the waffles are baked, immediately brush them generously with the warm miso-caramel glaze. Allow to cool on a wire rack for about 5 minutes, allowing the glaze to set slightly.

   ~5 min
6. 6

   To serve, place a warm, glazed taiyaki waffle on a plate. Top with a generous scoop of salted black sesame ice cream. Drizzle with any remaining miso-caramel glaze.