This is my new favorite. It’s an ice cream with sake-kasu (sake lees)! I use soft-type Ginjo sake-kasu for this for the pure sake-ey flavor, instead of hard-press sake kasu. This ice cream is so simple to make, and the flavor is unbelievably rich with the umami from Ginjo sake-kasu. Here’s my recipe.
Honey Sake-kasu Ice Cream
Ingredients
2 cups milk
1 cup heavy cream
5 fl.oz honey
1/3 cup Ginjo (soft) sake-kasu
2 eggs
1 teaspoon ginger powder
Procedure
1. Combine the milk, cream, and honey in a pot. Heat until almost simmering over medium-low heat.
2. In a large bowl, whisk together the sake-kasu, eggs, and ginger powder.
3. Drizzle in the heated liquid in the bowl a little amount at a time and whisk each time.
4. Transfer back the mixture to the pot and heat again over low heat until almost simmering. Stir constantly.
5. Remove from the heat and cool down. Keep it in the refrigerator and chill completely.
6. Once the mixture is chilled, use the ice cream machine to make it into ice cream.
2 cups milk
1 cup heavy cream
5 fl.oz honey
1/3 cup Ginjo (soft) sake-kasu
2 eggs
1 teaspoon ginger powder
Procedure
1. Combine the milk, cream, and honey in a pot. Heat until almost simmering over medium-low heat.
2. In a large bowl, whisk together the sake-kasu, eggs, and ginger powder.
3. Drizzle in the heated liquid in the bowl a little amount at a time and whisk each time.
4. Transfer back the mixture to the pot and heat again over low heat until almost simmering. Stir constantly.
5. Remove from the heat and cool down. Keep it in the refrigerator and chill completely.
6. Once the mixture is chilled, use the ice cream machine to make it into ice cream.
So creamy and so nice...it's like eating sake.
