Inspiration Whore /-/ Mi-so honey sweet potato ice cream

People have asked me on how I get my ideas for recipe and cakes. Even though I am not a big blogger, I feel that I should share the way I get inspired. Maybe it might help one you guys in your recipe or baking adventures.



One thing about all creative hobbies like fashion and architecture is the way it becomes a priority. Like they say “when there is will, there is a way”; even if you have other engagements and you are exhausted, you will make time to think and devote time to it. The lines between hobby and life blur, until you find yourself thinking about the ratio of baking powder to flour in muffin recipe while in shower or thinking up a new design for fondant cake while going on your morning run. The thing is you have to let it take part in your life because the best inspiration comes from the most unlikely places.



One thing to note is that I am not fussy, in fact you could say I am inspiration whore. Any time, any where and by any means. It does not have to have a deep or meaningful story behind it or come from your extensive interest in the global politics of food.

From plain greed, impatience or even drawing connections between your bowl of morning cereal and a possible cake; where ever you can get, use it. My normal range of inspirational places include gawking at those food porn sites, looking at recipes hubs, cook books, old gourmet travel magazines. However I find the inspiration comes from things that aren’t related to food at all. Namely, you know those granola pancakes I did, came from a journal article about how food become commodities.



The weirdest and (best) way I actually came up with cake designs or recipes is to be half sleep at night. I stay up quiet late finishing assignments, so I definitely get the Uni student munchies. During my bowl of late night cereal I stumble upon a recipe for ice cream which I just had to try.

I am not sure if you know this girl but her Name is Mandy and her website Lady and Pups is one of highlights on my blog roll. ANY who…. She does to recipes what Heston does to a carrot, mutatuates it into a better even devilish treat for any of your 7 deadly sins. I have been waiting a long time to try this namely because I did not get an ice cream maker for decent price in Australia. Yes we have the worst economic market for kitchen appliances, curses!!!



I am shying away from pumpkin recipes until we have pass October. I know that once you guys in the USA finish Halloween, you are going need to use up those craving pumpkins. That’s when I will unleash hell on pumpkins! But until then I am suck on Sweet potato. Yes another one but! It uses the same puree as I post on the bagel recipe here. So not only did I give you lunch and dinner possibilities I am giving you dessert to! #WINNING



This is slightly different but interring mix of sweet potato, honey and miso. Yes, you read it right miso paste, the white soy fermented bean stuff. We all know how delicious it is in savoury but the salty depth of miso means it can also be applied to things that require balance. Sweet potatoes are not a heavy flavour but roasting them in a honey, then counting the floral sweetness with earthly miso; Yep it is taste bud explosion!

This ice cream is smooth, creamy and unlike most veggie/fruit base ice creams, does not try to “fool” you into believing it is a dessert *cough* Frozen banana puree *cough*. It can stand on its own, but feel free to add nuts or seeds to your ice cream.

PS Forgive for the name, I just had to do it Mi-so- Honey, hehehe, (yes I am immature about the birds and bees)




Mi-so honey sweet potato ice cream Makes 1 litre 
Adapted from Lady and pups here and here 

300g honey roasted pumpkin puree(you can find the recipe here)

270ml whole milk

5g grated ginger

10g shiro (white miso)paste

2g nutmeg

60g brown sugar

100g caster sugar

10g corn strach

120ml cream

In food blender place milk, pumpkin, ginger, nut meg, miso, brown sugar and caster sugar. Blend until very smooth.

Place this mix on medium heat in large sauce pan. Simmer for about 5 minutes until sugar is fully dissolved. Make a slurry with the cornflour and cream. Pour this in to simmer milk pan. Whisk until it becomes thick and custardy, Note that the remaining heat will cook it further: SO!! Take it off a bit earlier than you would normally.

Transfer to fridge and cool overnight tightly covered in cling film. Once chilled, place in you ice cream maker and churn to the manufactures instructions. Store in a flat air tight box