Miso Ice Cream - Hikari Miso

Pour milk into a pot and bring it to a simmer.
Place egg yolks and honey in a bowl and whisk well. Whisk in the hot milk little by little.
Strain through a fine mesh sieve and transfer mixture to a pot. Place over low heat and stir until mixture begins to thicken.
Remove from heat and cool the pot in a large bowl filled with iced water. Add miso and heavy cream and combine well.
Transfer mixture to a stainless steel tray and cover. Place in freezer and stir every hour 3 times or more until it gets frozen.