Bring the cream and cardamom to a very gentle simmer for 5 minutes but make sure it doesn’t boil. Remove from the heat and allow to cool.
Pass through a fine sieve and chill in the fridge overnight (it must be very chilled to whip).
Once cold, whip to soft peaks.
In a separate bowl, combine the condensed milk, sea salt, sesame seeds and black pepper.
Fold the condensed milk mixture into the cream. Combine until well mixed but fold gently so as not to knock any air out.
Prepare a tin or tray (a 2lb loaf tin is ideal) by brushing it very lightly with oil and lining with baking paper. Pour the mixture into the tray and freeze for 4-6 hours, until frozen.
Once frozen, tip out and cut into rectangles approximately 10cm x 4cm. Using squares of baking paper, wrap each portion so it’s airtight and put them into a container and refreeze until ready to serve.
To make the tacos
Combine the dry ingredients in a bowl with a pinch of salt. In a separate bowl, combine the egg whites and milk. Add to the dry ingredients, then slowly add the melted brown butter and combine well. Pour the mix into a jug with a good lip and let it rest for at least 30 minutes.
Heat a heavy, non-stick frying pan and brush with oil. Pour the batter into the pan to make a thin circle of mix, approximately 10cm. The thinner the taco, the more crisp it will be. Leave until golden underneath, then flip over and cook the other side until deep golden.
To set the taco shape, after cooking drape each taco evenly over a pot handle or a rolling pin. Allow to cool.
Put the finished taco on clumped kitchen paper so that it doesn’t break. Continue to make them until the mix is finished.
Allow them to cool completely, then wrap them tightly in clingfilm, so no air can get in.
To make the brittle
Line a baking sheet with baking paper. Cut another piece of baking paper to the same size. Have a spatula, whisk, and rolling pin ready. Combine the butter, syrup and sugars in a pan and melt slowly on a medium to low heat. Do not stir – if needed, gently shake the pan.
When it reaches 153C on a sugar thermometer, whisk in the salt and bicarb and quickly fold in the sesame seeds with a spatula. Quickly pour the mix onto the prepared baking paper and cover it with the other piece of baking paper.
Roll it out as thinly as possible, being careful not to burn yourself. Then leave to cool and harden. Smash into crumbs with a rolling pin.
For the butterscotch
Put everything except the miso into a pan and melt over low heat. Bring to a boil, then reduce the heat and allow to thicken while simmering for about 5 minutes.
Remove from the heat and whisk in the miso until combined. Once cooled, decant into a squeezy bottle if you have one.
To make the whipped cream
Whip the cream with soft light brown sugar and vanilla until soft peaks form. Put into a piping bag with a round tip and chill until ready to serve.
Put a piece of ice cream into a taco and pipe the whipped cream on top. Sprinkle over the black sesame brittle, and drizzle the miso butterscotch over the top.
Cook's note: To make brown butter, heat unsalted butter in a small pan on a medium heat and continually stir for 5-8 minutes until the butter darkens and smells nutty. The milk solids in the butter will turn a light brown, remove from the heat immediately at this point or they will start to burn.