Ingredients
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⅓ cup Soy Milk
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1 teaspoon powdered kanten
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Scant 1 cup Ama-Zake
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¼ cup Brown Sugar Syrup
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¼ teaspoon Soy Sauce
Directions
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
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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When ready to serve, scoop as you would ice cream. |
