Make The Miso Butterscotch Milkshake From Allium

By Amy Cavanaugh in Food on Jun 1, 2012 6:00PM

Photo by Amy Cavanaugh
If you haven't had the miso butterscotch milkshake from Allium yet, then you won't yet understand our excitement at having the recipe for this delicious concoction. Better yet, it's incredibly easy to make, especially if you're like us and keep a jar of miso in the fridge at all times.

The milkshake, created by chef Kevin Hickey, is the perfect balance of salty and sweet. It's on the dessert menu, but you can also just go into the bar and get one. Or, whip up a batch at home this weekend.

Miso-Butterscotch Milkshake

1 1/2 cups vanilla ice cream
1/3 to 1/2 cup miso butterscotch (see recipe below)

1. Mix together in blender. Top with whipped cream.

Miso Butterscotch

2 cups dark brown sugar
1 cup butter
1 1/2 cups heavy cream
2 tsp vanilla
1/4 cup miso paste

1. Melt butter in sauce pan.
2. Add dark brown sugar and cook 3-5 minutes (should look like caramel).
3. Add cream and continue to cook at medium heat for about 10 minutes.
4. Remove from heat, add vanilla and miso paste. Cool. Can store in fridge for later use.