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1
In a large saucepan, melt 8 tablespoons butter over medium-low heat, then stir in brown sugar. Increase heat to medium-high and cook sugar until it just begins to smell toasted and smokey, 2 to 3 minutes. Add half and half and miso paste, whisking to combine. Bring to a bare simmer, whisking frequently.
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2
While dairy mixture is heating, whisk egg yolks well in a medium bowl. When dairy just begins to bubble, add one third of mixture to yolks, one ladleful at a time, whisking constantly. Then transfer yolk mixture to saucepan and whisk to combine. Reduce heat to low.
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3
Cook custard, stirring frequently, until it coats the back of a spoon and a swiped finger leaves a clean line. Remove from heat and whisk in vanilla and cinnamon. Pour through a strainer into an airtight container and chill overnight before churning according to manufacturer's instructions.
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4
While ice cream is churning, toast pecans in a large saucepan over medium-high heat with remaining tablespoon of butter and brown sugar. Stir frequently and cook until pecans smell toasted and darken slightly in color. Add salt to taste and set aside.
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5
When ice cream is finished, transfer to a large airtight container or a bowl. Stir in pecans, then transfer to airtight container to chill for 4-5 hours; ice cream will be very soft out of the churn and needs time to set. Stir ice cream well before serving, as pecans may have sunk to the bottom.
