Fried Apple Pie Garnishes (Cinnamon Dust, Miso Butterscotch, Sour Cream Ice Cream)

All from Momofuku Cookbook.

Cinnamon Dust

Ingredients

1. 30g sugar
2. 1 tsp ground cinnamon
3. 1/4 tsp salt

Instructions

1. Grind all ingredients until a dust. 
2. Cover and store away from the light. Keeps indefinitely.

Miso Butterscotch

Ingredients

1. 100g white miso
2. 65g packed light brown sugar
3. 67g mirin
4. Splash of sherry vinegar
5. 58g unsalted butter, room temp

Instructions

1. Heat oven to 204C.
2. Spread miso in a thin layer on a sheet of parchment paper. Bake in oven for 20-30 min, until blackened brown in colour.
3. Let miso cool, then scrape into a blender jar.
4. Add the brown sugar, mirin, vinegar and butter and blend until smooth.
5. Scrape the mixture into a bowl and store, covered in the refrigerator. Keeps for weeks.

Sour Cream Ice Cream

Ingredients

1. 200g sugar
2. 50g water
3. 454g sour cream
4. Grated zest of 1/2 lime
5. 3 tbsp lime juice

Instructions

1. In a small saucepan, combine sugar and water and simmer, stirring until sugar dissolves.
2. Remove from heat and let cool completely.
3. In a large bowl, whisk sour cream until smooth.
4. Gradually whisk in sugar syrup, lime zest and juice to sour cream. Refrigerate until cold.
5. Transfer to an ice cream maker and freeze according to the manufacturer's instruction.