{"id":9783,"date":"2017-08-29T15:30:07","date_gmt":"2017-08-29T22:30:07","guid":{"rendered":"https:\/\/kimchimari.com\/?p=9783"},"modified":"2021-06-15T12:29:04","modified_gmt":"2021-06-15T19:29:04","slug":"makgeolli-ice-cream-no-ice-cream-machine","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/makgeolli-ice-cream-no-ice-cream-machine\/","title":{"rendered":"Makgeolli Ice Cream without Ice Cream Machine"},"content":{"rendered":"
\"Makgeolli<\/a>
Makgeolli Ice Cream served with chopped walnuts, makgeolli syrup and mint leaves<\/figcaption><\/figure>\n

Makgeolli (Korean Rice Wine) Ice Cream!<\/h3>\n

Makgeolli Ice Cream!!! If you love Mageolli, you will LOVE this Ice Cream!!!<\/p>\n

AND…I am SO HAPPY that I get to share this with YOU!! \ud83c\udf66\ud83c\udf66\u00a0\ud83d\ude0d\u00a0This makgeolli ice cream is light (somewhere between a sorbet and full creamy ice cream), mildly sweet with a hint of the makgeolli sour flavor that keeps it all interesting and fun as it magically melts in your mouth!!<\/p>\n

\"Shaved
Shaved ice dessert-Korean bingsu with berries<\/figcaption><\/figure>\n

For some time now, I have been wanting to make ice cream with some Korean flavors. Whenever summer comes around, I see so many incredible ice cream dessert recipes on other blogs and magazines and it always made me kinda jealous.. I mean they look so beautiful and cooling!!<\/p>\n

So until now, I just had two Korean summer cold icy dessert called Bingsu<\/a>\u00a0(here’s one with watermelon<\/a>) that I shared on my blog but now I get to finally share a fabulous makgeolli ice cream recipe!!! YAY!!!<\/p>\n

<\/p>\n

I found this fabulous makgeolli ice cream recipe recently while looking for something else…OF COURSE… that’s just how LIFE is, right?? You NEVER find what you are looking for but ALWAYS end up finding something else you are NOT even looking or thinking to find.<\/p>\n

RECIPE CREDIT – Unlike many of my past recipes, this recipe is not something I created or developed on my own. The changes I made to the recipe is very slight since it was really good the way it is. I did increase the amount of makgeolli a little bit and I did not add the nuts in the ice cream. I think it’s better to have it as a topping. So I have to give credit to my Korean dessert class instructor at the Korean Food Institute at Sook Myeong Woman’s University. Sadly, I can’t remember her name nor can I find her name anywhere on my class notes. Too many years ahve passed since I got this recipe. This was a class that was co-taught by two different part-time instructors so I don’t think they are in the faculty list either. If I find the name, I promise to update it here.<\/p>\n

Makgeolli Ice Cream<\/strong><\/h3>\n

4 servings \u00a0 \u00a0 \u00a0 \u00a0Cooking Time:30 min \u00a0 \u00a0 Freezing Time: 6 hrs or more \u00a0Difficulty: Medium<\/p>\n

Ingredients<\/p>\n