Instructions

1. Before you get started, make sure you read all the instructions carefully and have all your ingredients and mixes prepped. This is a recipe where preparing your mise en place is pretty essential.
2. First, mix 2 Tablespoons of milk with the cornstarch in a small bowl to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
3. In a measuring bowl with a spout, mix together the heavy cream, corn syrup, and miso paste.
4. In a large bowl, mix together the cream cheese with the sea salt until well combined. Set a fine mesh sieve above it and set aside.
5. In a medium sized saucepan (preferably one with a light colored bottom), add the brown sugar. Turn the stove to medium-high or high until the sugar begins to melt. DO NOT TOUCH IT. The sugar will become liquidy around the edges. Once this happens, take a heatproof spatula, and start pushing the liquid toward the center while allowing the (unmelted) sugar to melt. Keep pushing until all the sugar has melted and turns into a deep brown color.
6. Take the sugar off the stove and very carefully pour in about 1/4 of the heavy cream mixture. The contents will bubble and spit vigorously, but keep stirring. Slowly add the remaining heavy cream mixture. The sugar will likely clump up a bit as it cools. Put the saucepan back on the stove and keep mixing until the butterscotch has completely melted back into the liquid.
7. Once all the butterscotch has melted again, slowly add the milk. Allow the mixture to come to a rolling boil and continue to boil for 4 minutes.
8. Take the saucepan off the stove and add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
9. Turn off the stove and pour the liquid through the sieve into the large bowl with the cream cheese/salt. Add the vanilla and mix well until everything is fully incorporated.
10. At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.
11. Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer’s directions.
12. While it’s churning, you can mix together the brownie mix and milk in small bowl to make the brownie batter swirl.
13. Pour the ice cream into a container, alternating with the brownie batter and swirling together. Cover the top with parchment paper and then the lids, and set it in the freezer until it has hardened (at least 4 hours).