Miso Parmesan Ice Cream with Plum-Caramel

Ice Cream Base In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat over medium heat until it begins to steam, but do not boil.

Ice Cream Base In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup of granulated sugar until pale and creamy.

Ice Cream Base Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Ice Cream Base Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Ice Cream Base Remove from heat and whisk in the miso paste, grated Parmesan cheese, and vanilla extract until well combined and smooth.

Ice Cream Base Place the mixture in a large bowl and cover with plastic wrap, pressing the plastic wrap against the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

Plum-Caramel Sauce In a medium saucepan, combine the chopped plums, granulated sugar, water, butter, and salt. Cook over medium heat, stirring occasionally, until the plums are soft and the sugar has caramelized, about 15 minutes.

Plum-Caramel Sauce Remove from heat and stir in the vanilla extract.

Plum-Caramel Sauce Using an immersion blender or a regular blender, puree the plum mixture until smooth. Strain the sauce through a fine-mesh sieve to remove any solids.

Plum-Caramel Sauce Allow the sauce to cool completely, then transfer to a jar or container and refrigerate until ready to use.

Ice Cream Assembly Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer's instructions.

Ice Cream Assembly Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.

Serving Serve the miso Parmesan ice cream topped with the plum-caramel sauce.