½ cup soy milk
1 cup whole milk
⅓ cup sugar
4 large egg yolks
1 tablespoon saikyo miso (shiro/white Miso from Kyoto. White Miso May be substituted if Saikyo Miso is unavailable)
Fill a large bowl with ice and cold water and set aside.
Combine the soy milk, whole milk, and sugar in a medium saucepan over medium heat, and simmer about 5 minutes.
In a separate bowl, whisk together the egg yolks and miso. Whisking constantly, gradually pour about half the hot milk mixture into the yolk mixture. Stir the warmed yolks and milk back into the saucepan and cook them over low heat; stir constantly with a wooden spoon or heat-resistant spatula, or until the custard thickens enough to coat the back of a spoon, 3 to 5 minutes.
Transfer the custard to a heat-resistant container set in the ice bath; stir the custard frequently until it cools to room temperature. Cover with plastic wrap and chill thoroughly in the refrigerator.
Freeze the custard in an ice cream machine according to the manufacturer’s instructions, and serve.
A sweet sauce may be drizzled on top if desired.
Due to the low-fat content of the ice cream, it is best enjoyed straight from the ice cream machine. Stored in your freezer, its initial soft, creaminess will turn hard.