Makes 1 litre
12 egg yolks
1½ cups brown sugar
2 cups milk
2 cups pouring cream
1/3 cup white-miso paste
chocolate Pocky sticks,
store-bought, to serve
1 Place egg yolks and brown sugar in a heatproof bowl; whisk for 3-4 minutes, or until pale and fluffy.
2 Place milk, cream, and miso in a saucepan over high heat, stirring until miso dissolves.
3 Bring just to the boil and pour into egg mixture, whisking until combined. Place the bowl over a saucepan of simmering water and stir continuously for 6-8 minutes, or until mixture is thick enough to coat the back of a wooden spoon.
4 Strain mixture into another bowl and refrigerate until cool.
5 Place in the bowl of an ice-cream maker and freeze according to manufacturer’s instructions. Serve with chocolate Pocky sticks.