Japanese · Dessert
Sake Kasu Ice Cream
A no-churn Japanese-inflected ice cream built on sake kasu, the fragrant lees left over from sake brewing, folded into a whipped cream and condensed milk base enriched with egg yolk. The result is a softly tangy, faintly boozy-sweet scoop with a rice-wine depth unlike any dairy-only ice cream.
$1
20 minsPrep
5 minsCook
385 minsTotal
MediumLevel
Nutrition per serving
335Calories
4.6gProtein
23gFat
26.6gCarbs
26.3gSugar
0gFiber
254mgSodium
160mgChol
13.7gSat Fat
162mgPotassium
129mgCalcium
0.3mgIron
0.4mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Green Tea (Sencha or Matcha-based)
local
Umeshu (Japanese Plum Liqueur)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Warm 20g of the condensed milk gently in a small saucepan over low heat and whisk in a flaked piece of sake kasu (sake lees) until fully dissolved into a smooth paste, then cool to room temperature.
2
In a bowl, whisk the egg yolk with the sugar until pale and slightly thickened.
3
Stir the cooled sake kasu paste and remaining condensed milk into the egg yolk mixture along with the vanilla extract and salt until completely smooth.
4
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks.
5
Fold the whipped cream gently into the sake kasu base in three additions, keeping as much air in the mixture as possible.
6
Transfer to a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed directly onto the surface.
7
Freeze for at least 6 hours or until firm before scooping into bowls.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 75g75g Heavy Cream, whipped to soft peaks
- 65g65g Condensed Milk
- 0g0g Dark Rum
- 18g18g Egg Yolk, whisked
- 15g15g Sugar White
- 3g3g Vanilla Extract
- 1g1g Salt
