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Prep time
3 hours 20 minutes
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makes
1 quart of ice cream
Ingredients
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5
large egg yolks
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100 grams
(1/2 cup) granulated sugar
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70 grams
(1/4 cup) saké kasu paste
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750 milliliters
(3 cups) half-and-half (pasteurized or ultra-pasteurized)
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1/2 teaspoon
fine sea salt
Directions
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In a large bowl, whisk together the egg yolks and sugar until the mixture is pale and no longer feels grainy, about 3 minutes. Place the saké kasu in a medium heavy-bottomed pot or the top of a double boiler and gradually mix in the half-and-half (some lumps are okay). Whisk in the egg mixture and salt.
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Warm the mixture over medium heat, stirring constantly, until it thickens to a custard, about 10 minutes. (To check if it has cooked enough, dip a spoon in the custard: a finger swiped across the back of the spoon should leave a clear trail.) Strain the custard through a fine-mesh sieve into a large bowl.
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Before churning, chill completely: either in the refrigerator for at least 6 hours, or over an ice bath, stirring occasionally, for about an hour.
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Churn the custard in an ice cream maker (according to the manufacturer’s instructions) until it reaches the texture of soft serve. Eat immediately, or freeze in a loaf pan, tightly covered. The flavor is best within a few days of making it.
Hannah Kirshner is author of Water, Wood, and Wild Things. She is a writer, artist, and food stylist whose work has appeared in The New York Times, Vogue, Saveur, Taste, Food52, Roads & Kingdoms, and Atlas Obscura, among others. Trained at the Rhode Island School of Design, Kirshner grew up on a small farm outside Seattle and divides her time between Brooklyn and rural Japan.
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