Saké Kasu Ice Cream

Directions

1. 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.
2. 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.
3. Before churning, chill completely: either in the refrigerator for at least 6 hours, or over an ice bath, stirring occasionally, for about an hour.
4. 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.