Makgeolli Ice Cream No Ice Cream Machine Needed Recipes

MAKGEOLLI ICE CREAM - NO ICE CREAM MACHINE NEEDED

Steps:

• Make Makgeolli syrup by mixing 100 ml makgeolli + 100 g sugar in a small pot.
• Bring to boil and then simmer on low heat until reduced by one half.
• Mix corn starch and 50 ml milk. Set aside.
• In another small pot, add 130 ml of makgeolli. Bring to boil, simmer on low heat until reduced by one half. Transfer to a bowl and it cool. Should make about 65 ml.
• Once syrup and reduced makgeolli are cooled, in a pot, add 100 ml milk, makgeolli syrup (50 ml) from 1, reduced makgeolli from 3 (65ml).
• Use a whisk to stir gently and mix everything together. Bring to boil. Reduce to simmer.
• While simmering, stir cornstarch + milk mixture once again, then add the cornstarch + milk mixture to pot. Continue to whisk until things thicken. Turn off heat. When finished, consistency should be runny. If it seems to be too thick for some reason, add a little extra makgeolli and simmer another 30 seconds or so.
• Add salt to 5, mix and let it cool.
• When the ice cream base has cooled, whip the heaving cream until you get a soft peak.
• Add ice cream base and lemon juice to whipped cream. Carefully mix everything together by folding everything until well mixed. Optionally add chopped nuts in this step to make a nutty ice cream.
• Transfer ice cream mix to a container (something that has straight edges on the side, not a curved bowl) that is at least 5 x 5 inches or wider.
• Cover and freeze.
• After 5-6 hours, check to see if it has started to harden on top and then use a fork to scrape the top and fluff things up. Repeat 2-3 times. This way, ice cream feels more like a sorbet than a heavy ice cream.