Ingredients with Measurements:
- 1 cup of makgeolli (Korean rice wine)
- 1 cup of heavy cream
- 1 cup of whole milk
- 1/2 cup of granulated sugar
- 1/4 teaspoon of salt
- 4 egg yolks
- 1 teaspoon of vanilla extract
Special equipment needed:
- Ice cream maker
- Mixing bowls
- Whisk
- Saucepan
- Fine-mesh strainer
Step-by-step instructions:
1. In a saucepan, combine the makgeolli, heavy cream, whole milk, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
2. In a separate mixing bowl, whisk together the egg yolks until they are pale and frothy.
3. Slowly pour the hot makgeolli mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Strain the mixture through a fine-mesh strainer into a clean mixing bowl.
7. Cover the bowl with plastic wrap and refrigerate until the mixture is completely chilled, at least 2 hours or overnight.
8. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to a container and freeze until firm, at least 4 hours or overnight.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 4 hours or overnight
Temperature:
- Simmer over medium heat
Serving size:
- Makes about 1 quart of ice cream
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 24g
- Protein: 4g
Substitutions for ingredients:
- Makgeolli can be substituted with any other type of alcohol, such as sake or white wine.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Drizzle caramel or chocolate sauce over the ice cream before serving.
Tips and tricks:
- Make sure the mixture is completely chilled before churning to ensure a smooth and creamy texture.
- Don't over-churn the ice cream, as it can become grainy and icy.
- For a stronger makgeolli flavor, reduce the amount of heavy cream and increase the amount of makgeolli.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the ice cream in a bowl or cone.
- Top with fresh fruit or whipped cream.
Garnishes:
- Sprinkle with chopped nuts or chocolate shavings.
Pairings:
- Serve with a glass of makgeolli or a cup of hot tea.
Suggested side dishes:
- Fresh fruit or a slice of cake.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh strainer before continuing with the recipe.
Food safety advice:
- Make sure to cook the mixture to a safe temperature to avoid any risk of foodborne illness.
Food history:
- Makgeolli is a traditional Korean rice wine that has been enjoyed for centuries.
Flavor profiles:
- Makgeolli has a slightly sweet and tangy flavor with a subtle rice aroma.
Serving suggestions:
- Serve the ice cream as a dessert or a refreshing treat on a hot day.
Related Categories
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Region: Korean
Taste: Sweet, Tart, Refreshing, Fruity