Heat the milk and sugar in a heavy-based saucepan, stirring to help the sugar dissolve.
Make an ice bath by putting a large 2-litre (3½-pint) metal or plastic bowl in a larger bowl partially filled with icy water. Place a sieve above the bowl and pour in the cream.
In a different bowl, whisk the egg yolks and miso together until smooth. Now slowly pour the warm milk mixture on to the yolks, whisking all the time. Scrape the mixture back into the saucepan and cook over a very low heat, stirring constantly with a spatula until the custard is thick enough to coat it.
Strain the custard through the sieve and into the double cream. Slowly stir over the ice until the custard is cooled, before refrigerating to completely chill it for a minimum of 3 hours.
Meanwhile, make the praline: lightly oil a baking sheet. In a dry, heavy-based saucepan, cook the sugar over medium heat, stirring with a fork until it is all melted, then slowly cook without stirring until it is a golden caramel colour. Swirl the pan to keep it moving, then add the hazelnuts. Immediately pour the mixture on to the prepared baking sheet and let it cool completely; this should take about 30 minutes. Break it into small pieces.
Once the ice cream and praline are thoroughly cooled, put the ice cream in an ice-cream maker and churn according to the manufacturer’s instructions, adding the praline right at the end of churning, so it stays in lovely chunks.
For an even naughtier treat, blitz this into a smooth and creamy milkshake with a bit of soy milk!
Recipe from Miso Tasty Cookbook, Pavilion Books
Photography by Yuki Sugiura