Miso Caramel

Steps

1. Warm 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream in the microwave for 30 seconds. Keep it next to the stove.
2. Melt 75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar115 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar in a saucepan over medium heat, swirling, until deep amber, 5 to 7 minutes.
3. Off the heat, carefully whisk in the warm cream. It will bubble up hard.
4. Whisk in 220 ml whole milk220 ml whole milk¾ cup + 3 tbsp whole milk330 ml whole milk330 ml whole milk1⅓ cups whole milk over low heat until any hard caramel dissolves. Take the pan off the heat.
5. In a small bowl, whisk 1½ tbsp white miso paste1½ tbsp white miso paste1½ tbsp white miso paste2 tbsp white miso paste2 tbsp white miso paste2 tbsp white miso paste with a few spoonfuls of the warm caramel until smooth. Whisk it back into the pan with ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract.
6. Pour into the tubpint, cool to room temperature, then put the lid on.
7. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
8. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
9. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Drizzle with caramel sauce and finish with a few flakes of sea salt.