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Brown sugar ice recipe

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Ingredients

Adjust Servings:
⅓ cup Soy Milk , freshly extracted or purchased
1 teaspoon powdered kanten
Scant 1 cup Ama-Zake
¼ cup Brown Sugar Syrup
¼ teaspoon Soy Sauce

Brown sugar ice recipe

  • Serves 4
  • Medium

Ingredients

Directions

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This frozen dessert is a cross between a granita and a sherbet. Ama-zaké, or sweet saké mash, gives body to the ice and provides much of its sweetness (along with the brown sugar). The powdered kanten (a sea gelatin) mixed with a bit of soy milk acts as a stabilizer and makes the texture creamier than it might otherwise be. In lieu of a cookie, I like to serve this ice with Sweet Black Beans, threading 3 beans onto a toothpick for each serving.

Steps

1
Done

Pour the soy milk into a small bowl and sprinkle the kanten over it. Wait for a few minutes and then stir to combine. Set aside for another 5 minutes. The kanten will begin to absorb the soy milk and swell slightly.

2
Done

Put the ama-zaké in a blender and pulse until creamy and smooth. Add the soy milk mixture and continue to pulse until thoroughly blended. Add the sugar syrup and soy sauce, and process until smooth.

3
Done

Pour the mixture into a freezer-safe container, cover tightly, and place in the freezer for 1 to 2 hours, or until firm but not fully frozen.

4
Done

Remove the mixture from the freezer. Using a handheld mixer, beat the partially frozen mixture until it is aerated and smooth. Beating the ice at this point ensures a fluffier, creamier finish. Tap down the mixture to force out any large air pockets, re-cover, and return to the freezer for at least 3 or 4 hours or up to 3 weeks (aroma dissipates beyond that point and the ice is less tasty). Because of the fairly high alcohol content of ama-zaké, the ice tends to be softer set than fruit juices or purées alone would produce.

5
Done

When ready to serve, scoop as you would ice cream.

daisy

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