Makgeolli Ice Cream - No Ice Cream Machine Needed
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Makgeolli Ice Cream - No Ice Cream Machine Needed
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How to make Makgeolli (Korean Rice Wine) Ice Cream without an Ice Cream Machine. Creamy, slightly sweet with a perfectly velvety texture.
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Ingredients
- 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)
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Instructions
- 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.
Notes
- Use regular whipping cream instead of heavy whipping cream for a lighter but still great tasting (actually our family likes this better) ice cream.
- Serve with some chopped nuts and sweet toppings like chocolate syrup or reduce makgeolli syrup. I also tried some fresh mint leaves with it and it was a fabulous addition!
Nutrition Information
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Calories
229kcal
(11%)
Carbohydrates
21g
(7%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
48mg
(16%)
Sodium
97mg
(4%)
Potassium
68mg
(2%)
Sugar
18g
(36%)
Vitamin A
530IU
(11%)
Vitamin C
2.1mg
(2%)
Calcium
50mg
(5%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 97mg | 4% |
| Potassium | 68mg | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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