Misugaru Grain Ice Cream
Quick answer
A healthy homemade ice cream combining nutty multi-grain powder and smooth milk.
- Misugaru grain ice cream blends 100 grams of multi-grain powder into a nutty, dense frozen base.
- 100 g roasted grain powder gives a nutty, dense base
Key ingredients
Core cooking flow
- 1 Pour 300ml milk into a bowl, add 100g misugaru, and whisk vigorously for 1 t...
- 2 Add 80g honey, 50ml condensed milk, and 1g salt, mix once more, then taste f...
- 3 In a separate chilled bowl, whip 200ml cold heavy cream to 70 percent soft p...
A healthy homemade ice cream combining nutty multi-grain powder and smooth milk.
What Makes This Special
- Misugaru grain ice cream blends 100 grams of multi-grain powder into a nutty, dense frozen base.
- 100 g roasted grain powder gives a nutty, dense base
- Fork-scraping every hour breaks ice crystals for smoother texture
- Honey and condensed milk layer sweetness over deep grain flavor
Instructions
- 1
Pour 300ml milk into a bowl, add 100g misugaru, and whisk vigorously for 1 to 2 minutes until no lumps remain and the mixture is completely smooth.
- 2
Add 80g honey, 50ml condensed milk, and 1g salt, mix once more, then taste for sweetness and adjust to preference.
- 3
In a separate chilled bowl, whip 200ml cold heavy cream to 70 percent soft peaks so the cream holds a gentle, slightly drooping tip.
- 4
Fold the whipped cream into the misugaru mixture in 2 to 3 additions using a spatula with gentle J-shaped strokes to keep the air in the cream from deflating.
- 5
Pour the mixture into a wide, shallow airtight container and freeze for at least 3 hours.
- 6
Stir by scraping with a fork at 1-hour intervals for a total of 3 times; each scraping breaks up ice crystals and results in a smoother, creamier texture.
Tips
Nutrition (per serving)
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