Sake kasu ice cream
Because of the alcohol content of sake kasu, you might find this doesn't solidify by the end of the cycle on your ice cream maker. Don't worry if this happens. Put the mixture, whatever its consistency, into a container in the freezer. Every few hours give it a stir, try to keep it in the coldest part of your freezer, and it will firm up.
Ingredients
- 20 grams ginger
- 250 millilitres barista style oat milk
- 250 millilitres vegan double cream e.g. Flora or Elmlea
- 175 grams sake kasu (sake lees)
- 75 grams white sugar
- 30 grams glucose syrup 1 ½ tablespoons
- 2 generous pinches salt
- ¼ teaspoon guar gum optional but it improves texture
Instructions
- Find a piece of muslin fabric, a nut milk bag, or a sturdy piece of kitchen roll. Place on a small plate and grate the ginger (I can't be arsed to peel it) into a small, neat pile in the centre. Twist the muslin (or whatever you're using) around the ginger and squeeze around 1 tablepoon (15 millilitres) of ginger juice into a small bowl or ramekin.
- Add all ingredients, including the extracted ginger juice from step one, to the blender. Blend until sugar is dissolved. Refrigerate the mixture for several hours until very cold and then prepare per your ice cream machine's instructions.
- Decant ice cream from your maker to a container and pop it in the freezer.