1. In a bowl, beat together the egg yolks and sugar till fluffy.

2. Stir in cream, vanilla and heat over a double boiler. Stir constantly, until it thickens for about 15 minutes.

3. Remove and add the miso paste and strain.

4. Chill the mixture and process in an ice cream maker.

5. Serve with fruity olive oil. Sprinkle with fleur de sel.