In a large mixing bowl, whip the egg yolks until light and fluffy, about five minutes. Meanwhile, in a pan over medium to high heat, add the sugar, glucose and 1tbsp of water and bring to a rolling boil, until the mixture reaches 121ºC.
Remove from heat and pour sugar mixture into the yolk mixture, whisking continuously. Add the gelatine leaf and mix again, followed by the 140g melted white chocolate and miso. When everything is combined leave to cool completely.
Meanwhile, in a separate bowl, whisk the double cream until soft peaks form, about 4 minutes. Add to the cooled chocolate mixture and mix to combine. Pour the cream mixture into pre-prepared ice lolly moulds and freeze, ideally overnight.
Once completely frozen, remove from freezer and dip into a warmed, deep cup of melted white chocolate. Hold upside for around 30 seconds, to allow any excess chocolate to drip off. Place onto a flat, greaseproof paper-lined baking tray and put back into the freezer until firm.