Heat oven to 180°C and toast the pecans for 8-10 mins. Once toasted, cool and roughly chop, then set aside.

For the caramel put the sugar in a saucepan and cook it down until bubbling and amber. Do not stir. Just swirl the sugar in the pan, and note that the sugar will clump before melting so be patient - this will take around 10 mins. In the meantime dice the butter. When your sugar is amber in colour, add the butter - be careful it will bubble! Pour in the cream and whisk. If it starts to seize, heat gently until liquid again. Next, add in the miso and cinnamon and whisk to combine, set aside to cool.

For the ice cream, pour the condensed milk, double cream, vanilla and salt into large bowl and whisk together until quite thick. Add the pecans (and alcohol, if using) and mix again. Add about ⅓ of the ice cream to a 1 litre container and pour over some of the caramel, then swirl into the ice cream, gently. Continue in layers with the remaining ice cream and caramel, saving some caramel for serving. Cover with cling film making sure it's touching the surface of the mixture. Put a lid on and freeze for 8 hours or overnight.

Before serving, remove the ice cream from the freezer and let it thaw for 15 mins before scooping. Warm the caramel gently and drizzle over the ice cream.