This elevated take on a custard-style ice cream layers deep umami from Kikkoman® Gluten- Free Hoisin Sauce with the richness of maple and cream, balanced by tart, juicy red plum. The result is a flavor-forward dessert with unexpected complexity that works equally well as a plated component or a standalone menu signature. Developed by Chef Denise Covert of BJ’s Restaurants, it’s an ideal addition for chefs seeking to innovate with global flavors in familiar formats. The hoisin adds a savory backbone without overpowering, allowing for cross-utilization with other Asian-inspired or seasonal dessert builds.
Hoisin Red Plum Ice Cream with Chili Pretzel Crunch & Caramel Sauce
Yield
10–12 servings (1.25 qt ice cream; 300 g crunch; 3.5 qt sauce)
Prep Time
45 minutes
Cook Time
45 minutes (includes sauce and crunch)
Total Time
6+ hours (including chill/freeze time)
kikkoman products used:
About this recipe
ingredients
Ice Cream Base
• 230 g whole milk
• 680 g heavy cream
• 1.5 g kosher salt
• 100 g granulated sugar
• 60 g brown sugar (light or dark, packed)
• 1 vanilla bean (split, seeds scraped)
• 150 g pure maple syrup (Grade A preferred)
• 6 large egg yolks
• 70 g Kikkoman® Gluten-Free Hoisin Sauce
• 1 fresh red plum, diced small (approx. 50 g yield)
Chili Pretzel Crunch
• 100 g sourdough pretzels, rough chopped (~½″)
• 60 g brown sugar (light or dark)
• 25 g granulated sugar
• 20 g milk powder
• 10 g malt powder (optional, recommended)
• 3 Tbsp chili crunch (strain for less oil)
• 100 g unsalted butter, melted and warm
Caramel Sauce
• 2000 g granulated sugar
• 600 g water (room temp)
• 1800 g heavy cream (room temp)
• 600 g unsalted butter, cubed (room temp)
• 25 g kosher salt (optional – for salted caramel)
Equipment Needed
• Medium saucepan
• Whisk and rubber spatula
• Mixing bowls
• Thermometer
• Fine mesh strainer
• Ice cream machine
• Quart container with lid
• Ice bath
directions
Ice Cream Base
1. Heat Dairy Base: In a saucepan, combine milk, cream, salt, sugars, and vanilla bean seeds/pod. Heat to 165°F, stirring to dissolve sugars. Remove from heat and steep 10 min. Discard pod.
2. Prepare Custard: Whisk yolks in a bowl. Temper slowly with hot dairy base. Return to saucepan and cook to 175–180°F, stirring constantly, until thickened.
3. Finish Base: Off heat, whisk in maple syrup and Kikkoman® Gluten-Free Hoisin Sauce. Strain into clean bowl. Chill in an ice bath, cover, and refrigerate at least 4 hours or overnight.
4. Prepare Plum: Dice plum small (~¼″). Optionally toss with pinch of sugar and lemon juice. Chill until ready to churn.
5. Churn & Freeze: Churn base according to machine instructions. Fold in plum at the end. Pack into container, cover with plastic or parchment, seal with lid, and freeze 4–6 hours minimum.
Chili Pretzel Crunch
1. Preheat Oven: 275°F. Line sheet tray with parchment or silicone mat.
2. Mix Dry: Combine pretzels, brown sugar, granulated sugar, milk powder, and malt powder. Toss well.
3. Add Wet: Stir in melted butter and chili crunch. Mix until fully coated and clumpy.
4. Bake: Spread on tray. Bake 18–22 minutes, stirring once, until golden and caramelized.
5. Cool & Store: Let cool fully on tray. Break into clusters. Store airtight at room temp for up to 5 days.
Caramel Sauce
Prep Note: Use caution when adding cream—hot sugar will splatter.
1. Dissolve Sugar: Combine sugar and water in large pot. Stir gently to hydrate. Use wet pastry brush to remove crystals from sides.
2. Caramelize: Bring to boil without stirring. Cook until deep amber, swirling occasionally (12–15 min).
3. Add Cream (Carefully): Off heat, slowly whisk in cream—it will bubble aggressively.
4. Finish: Add butter and salt (if using). Return to low heat, whisk until smooth and emulsified.
5. Cool & Store: Optional: strain for silky texture. Cool uncovered 30–60 minutes before covering. Refrigerate up to 14 days. Reheat in double boiler or water bath for service.
Serving Suggestion
Scoop 3 oz Hoisin Red Plum Ice Cream into chilled bowl. Top with ~1 Tbsp Chili Pretzel Crunch and drizzle with 1 oz warm Caramel Sauce. For plated desserts, garnish with micro mint or candied plum slices for added visual appeal.
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE