Rich Sake Lees Ice Cream

Name: Rich Sake Lees Ice Cream
Cuisine: American
Ingredients: 100 grams *see step 1 ●Sake lees; 200 ml ●Milk; 2 large ○Egg yolk; 100 grams ○Sugar; 1 tbsp ○Cornstarch; 1 knob's worth Ginger juice; 200 ml Heavy cream

cookpad.japan @cookpad_jp

When I buy sake lees, I make this after making bread. This is one of my favorite sake lees recipes.

In Step 10, mix the frozen edges of the batter into the rest, adding air and making the mixture uniformly firm. This will make it smoother. Recipe by La Land

When I buy sake lees, I make this after making bread. This is one of my favorite sake lees recipes.

In Step 10, mix the frozen edges of the batter into the rest, adding air and making the mixture uniformly firm. This will make it smoother. Recipe by La Land

cookpad.japan @cookpad_jp

When I buy sake lees, I make this after making bread. This is one of my favorite sake lees recipes.

In Step 10, mix the frozen edges of the batter into the rest, adding air and making the mixture uniformly firm. This will make it smoother. Recipe by La Land

When I buy sake lees, I make this after making bread. This is one of my favorite sake lees recipes.

In Step 10, mix the frozen edges of the batter into the rest, adding air and making the mixture uniformly firm. This will make it smoother. Recipe by La Land

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Ingredients

100 grams*see step 1 ●Sake lees
200 ml●Milk
2 large○Egg yolk
100 grams○Sugar
1 tbsp○Cornstarch
1knob's worth Ginger juice
200 mlHeavy cream

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Steps

1

*If you're using 100 g of sake lees, the flavor will be very intense. If you're worried about that, try first with 50 g, which will be enough to enjoy the flavor.
2

Put the shredded sake lees and milk in a blender and steep for 10 minutes. Once it's softened, blend until smooth.
3

Separate the egg yolks and combine with sugar in a bowl. Mix until the sugar is well incorporated.
4

Mix well until the egg is a little whitish, then add corn starch and mix well.
5

Combine 2 and 4 in a pot and heat on low. Bring to a simmer, stirring constantly to prevent burning. Once it's simmering, cook for 2 more minutes.
6

Once it's fully cooked, cool the pot on a bed of ice and whisk the mixture until it has completely cooled. Once cool, stir in ginger juice.
7

Whip the heavy cream until thickened.
8

Add heavy cream to Step 6 and whisk together.
9

Transfer to a container and put in the freezer.
10

After 2 hours, stir air into the mixture with a fork and smooth out the surface. Repeat three times, and once it's fully frozen, it's finished.