A rich and chocolatey umami bomb of flavour. This easy to make ice cream will be on regular rotation. Try it with a sprinkling of pink Himalayan sea salt.
Bring the almond milk and whipping cream to a simmer over medium heat. Whisk in the miso until combined.
In a bowl, whisk together the eggs, sugars and vanilla. Temper the egg mixture by adding one cup of hot milk mixture while whisking vigorously. Add the egg mixture to the remaining hot milk.
Strain the ice cream base and chill. Churn in an ice cream maker according to the manufacturer's directions. Serve.