Make the pistachio paste

• Peel the pistachios by hand if using whole nuts.
• Blend the pistachios into a smooth paste, scraping down the sides as needed.

Brown the butter with milk powder

• Melt the butter in a saucepan over medium heat.
• Whisk in the milk powder and cook until the milk solids turn deep golden and smell toasty.
• Remove from the heat and let cool slightly.

Cook the rice base

• Simmer the rice with the milk and sugar until very soft and creamy.
• Blend the mixture until completely smooth.
• Stir in the cream and salt.

Flavor the base

• Whisk the pistachio paste and white miso paste into the warm rice base.
• Stir in the brown butter with toasted milk solids.
• Chill the base completely.

Churn and freeze

• Churn the chilled base in the ice cream maker until thick and creamy.
• Transfer to a container and freeze until firm.