OTHER INGREDIENTS—

● 500 grams sugar

● 500 grams water

● 10 grams loose-leaf hojicha tea

● 1 tablespoon yuzu juice

● 2 teaspoons vanilla extract

● ½ teaspoon salt

● 3 pears

● 200 grams sugar

● 125 grams water

● 90 grams brown butter

● 60 grams heavy cream

● 60 grams scotch

● 1 tablespoon salt

● 1 cup canola oil or other frying oil

● ½ cup wild rice

1. Peel and thinly slice the fresh ginger.

2. In a medium saucepan, combine the ginger and milk. Place over medium heat, bring to a simmer, and let infuse for 30 minutes.

3. Once simmered, whisk the ground ginger, chickpea miso, and half the sugar into the pan with the milk. Bring the milk mixture to just under a boil.

4. Meanwhile, in a medium bowl, whisk together the remaining sugar and egg yolks.

5. Temper your egg yolks: Whisking constantly, add two ladlefuls of hot milk to the yolk mixture. Add the yolk mixture to the milk, then reduce the heat to medium low and cook until thickened.

6. Strain the mixture through a sieve and allow it to cool fully. Freeze according to your ice cream maker’s instructions.

1. In a medium saucepan, combine the sugar, water, and hojicha. Bring to a boil, then let the tea steep for 20-30 minutes.

2. Strain the tea leaves out, then add the yuzu juice, vanilla extract, and salt to the pan with the tea. Place the pan over medium heat and bring to a simmer.

3. Meanwhile, peel and quarter the pears, using a paring knife to remove the cores. Gently place the pears in the tea mixture and cover with a round of parchment.

4. Let everything simmer until the pears are tender, 10-15 minutes. Let the pears cool in the poaching liquid to lock in as much flavor as possible.

1. In a medium saucepan, combine the sugar and water, then place the pan over medium-low heat. Cook, stirring constantly, until the sugar is caramelized and deep amber in color.

2. Meanwhile, in a medium bowl, combine the brown butter, heavy cream, and scotch.

3. Once the sugar is caramelized, remove the pan from the heat. Carefully add the brown butter mixture to the pan—it will steam and sputter.

4. Gently whisk to combine, then return the pan to medium-low heat and cook until slightly thickened. Stir in the salt and set aside to cool.

1. In a large pot, heat the oil to 400ºF.

2. Meanwhile, line a heatproof dish or pan with paper towels to absorb excess oil after you cook the rice.

3. Once the oil is hot, carefully add the rice to the pot all at once. It will only take a few seconds to puff up. Using a skimmer, quickly remove the puffed rice from the oil and transfer to the paper towels to cool and drain.

1. Spoon the ice cream into serving bowls, then top with the poached pears, caramel, and

puffed wild rice.