2 cups Whole Milk

2 cups Heavy Cream

1 1/2 cups Egg Yolk

1/2 Fresh Vanilla Bean

1 cup Sugar

1 tsp Salt

2 Tbsp White Miso

1/2 Tbsp Tamari Soy

4 ounces Canned Black Beans, reserve liquid from the can


In a small pot bring heavy cream, milk, sugar and salt to a simmer until sugar dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, break up the yolks with a whisk. Whisking constantly, slowly add about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and add miso, tamari and black beans. Gently cook until mixture thickens and coats the back of a spoon. Puree in a blender until smooth and strain through a chinois or cheese cloth lined strainer.

Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. For churning, follow the instructions of an ice cream machine. Transfer to a container and freeze for at least 1 hour before serving. 

Bean Cloud-make just before serving

1 cup Reserved Black Bean Liquid

1/2 cup Powdered Sugar

1/4 tsp Salt

1/4 tsp Vanilla extract

1 Tbsp Powdered Gelatin

Stir powdered gelatin into 2 Tbsp water. Whisk gelatin with all other ingredients. Chill in refrigerator for at least 1 hour.

Whip bean cloud in a stand mixer with whisk attachment on high until whip cream consistency, about 10 minutes.

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