Rich Sake Lees Ice Cream

1. 1

   *If you're using 100 g of sake lees, the flavor will be very intense.

2. 2

   If you're worried about that, try first with 50 g, which will be enough to enjoy the flavor.

3. 3

   Put the shredded sake lees and milk in a blender and steep for 10 minutes.

4. 4

   Once it's softened, blend until smooth.

5. 5

   Separate the egg yolks and combine with sugar in a bowl.

6. 6

   Mix until the sugar is well incorporated.

7. 7

   Mix well until the egg is a little whitish, then add corn starch and mix well.

8. 8

   Combine 2 and 4 in a pot and heat on low.

9. 9

   Bring to a simmer, stirring constantly to prevent burning.

10. 10

    Once it's simmering, cook for 2 more minutes.

11. 11

    Once it's fully cooked, cool the pot on a bed of ice and whisk the mixture until it has completely cooled.

12. 12

    Once cool, stir in ginger juice.

13. 13

    Whip the heavy cream until thickened.

14. 14

    Add heavy cream to Step 6 and whisk together.

15. 15

    Transfer to a container and put in the freezer.

16. 16

    After 2 hours, stir air into the mixture with a fork and smooth out the surface.

17. 17

    Repeat three times, and once it's fully frozen, it's finished.

* Per serving · 4 servings · Values may vary.

No additional tips available.