Miso Caramel Ice Cream

Instructions

1. Prepare the base mixture
   In a medium saucepan, combine heavy cream and whole milk. Warm over medium heat until small bubbles form around the edges (do not boil). Remove from heat and set aside.
2. Make the caramel
   In a separate heavy-bottomed saucepan, combine 1/2 cup sugar and water. Heat over medium heat without stirring until sugar dissolves. Increase heat to medium-high and boil until the mixture turns amber, about 5-7 minutes. Remove from heat and carefully whisk in butter and miso paste until smooth.
3. Combine mixtures
   Slowly pour the warm cream mixture into the caramel, whisking constantly (be careful as it will bubble vigorously). Return to low heat and stir until completely smooth and any hardened caramel dissolves.
4. Create custard base
   In a large bowl, whisk egg yolks with remaining 1/4 cup sugar and corn syrup until pale yellow. Gradually add 1 cup of the warm caramel mixture to the egg mixture, whisking constantly to prevent eggs from cooking. Pour this mixture back into the saucepan with the remaining caramel mixture.
5. Cook the custard
   Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170-175°F), about 5-7 minutes. Do not let it boil. Remove from heat and stir in vanilla extract and sea salt.
6. Chill thoroughly
   Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
7. Churn the ice cream
   Pour the chilled custard into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency, usually 20-25 minutes.
8. Freeze until firm
   Transfer the ice cream to an airtight container. Press a piece of parchment paper directly onto the surface of the ice cream. Seal and freeze until firm, at least 4 hours before serving.