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Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso, which makes it less cloying and more complex. Red miso is going to give you the biggest punch, but yellow or white would also work—they’re just milder in flavor.
- ¼ cup (50 g) light brown sugar
- 2 tsp. plus 1 Tbsp. red miso
- 2¼ cups heavy cream, divided
- ¾ tsp. kosher salt, divided
- 1 14-oz. can sweetened condensed milk
Preheat oven to 350°. Toast pecans on a rimmed baking sheet until slightly darkened and fragrant, 6–8 minutes. Let cool, then coarsely chop.
Heat brown sugar, butter, and 2 tsp. miso in a small skillet or saucepan over medium, whisking often, until butter is melted and no clumps of sugar remain, about 2 minutes. Add ¼ cup cream, bring to a simmer, and cook until mixture is thick enough to coat a spoon, about 2 minutes. Transfer to a small bowl and stir in pecans and ¼ tsp. salt. Let butterscotch cool.
Place remaining 1 Tbsp. miso in a small bowl. Heat ½ cup cream in a small saucepan over low or in a microwave just until warm; pour over miso and whisk vigorously until no large clumps remain (some small speckles are okay). Chill until cold, about 30 minutes.
Mix together condensed milk, vanilla, and remaining ½ tsp. salt in a medium bowl.
Combine chilled miso mixture and remaining 1½ cups cream in a small bowl. Using an electric mixer, beat cream in a small bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 5 minutes.
Add a dollop of miso whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining miso whipped cream and fold in, running spatula down sides and along bottom of bowl and lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain. Add butterscotch in large spoonfuls, then incorporate in just 3 or 4 strokes so that big streaks remain.
Scrape ice cream base into a loaf pan that’s at least 8½x4½". Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
Do ahead: Ice cream can be made 1 week ahead. Keep frozen.