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Add milk and cream to a small saucepan. Warm over low heat until steaming (do not boil).
In a bowl, whisk egg yolks with sugar for about 2 minutes until pale and slightly thick.
Slowly pour the warm milk mixture into the yolks while whisking constantly. Return everything to the saucepan.
Cook on low heat, stirring, until the mixture coats the back of a spoon (around 80–82°C).
Remove from heat and whisk in white miso, vanilla, and salt until smooth.
Let cool to room temperature, then refrigerate custard base into the Dolci bowl until completely frozen (at least 24 hours!)
Mash mango into puree and add lime juice. Chill until cold.
When ready, run the ICE CREAM program.
Spoon in chilled mango puree and swirl gently using the MIX-IN program.
Scoop and top with chopped nuts for extra crunch!