1. Using a stand mixer, whisk the heavy cream to stiff peaks.
2. In a separate mixer bowl, using the paddle attachment, combine the remaining ingredients until smooth.  Fold in the whipped cream until just combined. Optional, pipe into molds and freeze if event is later, pull out of freezer 1 hour before service.
3. Chill if serving the same day. Garnish with crumbled ginger snaps. 

For Caramel Sauce:

9 oz.       Unsalted Butter

4 tbsp.    Red Miso Paste

10 oz.     Brown Sugar

2 oz.      Whiskey, divided

Directions:

1. In a saucepot, combine the first three ingredients and half of the whisky. Heat over medium-low and cook, stirring frequently, until a caramel begins to form and bubbles large and cohesive.
2. Remove from heat and whisk in remaining whisky.