Makgeolli Ice Cream - No Ice Cream Machine Needed
How to make Makgeolli (Korean Rice Wine) Ice Cream without an Ice Cream Machine. Creamy, slightly sweet with a perfectly velvety texture.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 230 ml makgeolli
- 100 g sugar
- 150 ml whole milk
- 200 ml heavy whipping cream ((or whipping cream))
- 1 Tbsp corn starch
- 1/4 tsp Sea Salt (Trader Joe's)
- 2 Tbsp lemon juice
- 1-2 Tbsp walnuts or macadamia nuts, chopped ((use as topping or in ice cream))
Instructions
- 1
Make Makgeolli syrup by mixing 100 ml makgeolli + 100 g sugar in a small pot.
- 2
Bring to boil and then simmer on low heat until reduced by one half.
- 3
Mix corn starch and 50 ml milk. Set aside.
- 4
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.
- 5
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).
- 6
Use a whisk to stir gently and mix everything together. Bring to boil. Reduce to simmer.
- 7
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.
- 8
Add salt to 5, mix and let it cool.
- 9
When the ice cream base has cooled, whip the heaving cream until you get a soft peak.
- 10
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.
- 11
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.
- 12
Cover and freeze.
- 13
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.