Step 1

Make Makgeolli syrup by mixing 100 ml makgeolli + 100 g sugar in a small pot.

Step 2

Bring to boil and then simmer on low heat until reduced by one half.

Step 3

Mix corn starch and 50 ml milk. Set aside.

Step 4

In another small pot, add 130 ml of makgeolli. Bring to boil, simmer on low heat until reduced by one half. Transfer to a bowl and it cool. Should make about 65 ml.

Step 5

Once syrup and reduced makgeolli are cooled, in a pot, add 100 ml milk, makgeolli syrup (50 ml) from 1, reduced makgeolli from 3 (65ml).

Step 6

Use a whisk to stir gently and mix everything together. Bring to boil. Reduce to simmer.

Step 7

While simmering, stir cornstarch + milk mixture once again, then add the cornstarch + milk mixture to pot. Continue to whisk until things thicken. Turn off heat. When finished, consistency should be runny. If it seems to be too thick for some reason, add a little extra makgeolli and simmer another 30 seconds or so.

Step 8

Add salt to 5, mix and let it cool.

Step 9

When the ice cream base has cooled, whip the heaving cream until you get a soft peak.

Step 10

Add ice cream base and lemon juice to whipped cream. Carefully mix everything together by folding everything until well mixed. Optionally add chopped nuts in this step to make a nutty ice cream.

Step 11

Transfer ice cream mix to a container (something that has straight edges on the side, not a curved bowl) that is at least 5 x 5 inches or wider.

Step 12

Cover and freeze.

Step 13

After 5-6 hours, check to see if it has started to harden on top and then use a fork to scrape the top and fluff things up. Repeat 2-3 times. This way, ice cream feels more like a sorbet than a heavy ice cream.