Honeyed Miso and Toasted Black Sesame Gelato with Candied Yuzu

Ingredients

• •2 cups whole milk
• •1 cup heavy cream
• •1/2 cup wildflower honey
• •3 large egg yolks
• •2 tablespoons white shiro miso paste
• •1/2 cup black sesame seeds
• •1 tablespoon neutral grape seed oil
• •2 medium yuzu fruits peels only
• •1 cup granulated sugar
• •1/2 cup water
• •1/2 teaspoon fleur de sel

Instructions

1. 1Prepare the candied yuzu by slicing peels into thin strips and blanching them in boiling water three times to remove bitterness
2. 2Simmer the blanched yuzu peels in a syrup made from 1 cup sugar and 1/2 cup water until translucent then drain and cool on parchment paper
3. 3Toast black sesame seeds in a dry skillet over medium heat until fragrant then process in a high-speed blender with neutral oil until a smooth thick paste forms
4. 4In a heavy-bottomed saucepan combine milk heavy cream and honey heating until the mixture reaches a gentle simmer
5. 5Whisk egg yolks in a heat-proof bowl then slowly temper them by pouring in one cup of the hot milk mixture while whisking constantly
6. 6Return the yolk mixture to the saucepan and cook over low heat stirring continuously until the custard reaches 170 degrees Fahrenheit and coats the back of a spoon
7. 7Whisk in the white miso paste until fully incorporated and smooth then strain the custard through a fine-mesh sieve into a clean bowl
8. 8Chill the custard base in an ice bath until completely cold then churn in an ice cream maker according to manufacturer instructions
9. 9During the last minute of churning fold in half of the prepared candied yuzu strips
10. 10Transfer the gelato to a chilled container layering it with generous drizzles of the black sesame paste to create a marbled effect
11. 11Top with the remaining candied yuzu and a delicate sprinkle of fleur de sel before freezing for at least 4 hours to firm up