Misugaru Grain Ice Cream
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Misugaru Grain Ice Cream is a frozen dessert made by blending roasted multi-grain powder with milk and heavy cream.
Read more
The misugaru is whisked into milk to dissolve any lumps before honey, condensed milk, and a pinch of salt are added to establish a sweet, nutty base. Separately, heavy cream is whipped to soft peaks and gently folded into the mixture using J-shaped strokes to maintain aeration. The mixture is placed in a shallow container to freeze. To achieve a smooth texture, the surface is scraped with a fork every hour for three hours, breaking up ice crystals. Using black bean grain powder provides a richer taste, and topping the ice cream with chopped nuts adds a crunchy contrast to the creamy texture.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
Add 80g honey, 50ml condensed milk, and 1g salt, mix once more, then taste for sweetness and adjust to preference.
- 3Step
In a separate chilled bowl, whip 200ml cold heavy cream to 70 percent soft peaks so the cream holds a gentle, slightly drooping tip.
- 4Season
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.
- 5Prep
Pour the mixture into a wide, shallow airtight container and freeze for at least 3 hours.
- 6Step
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Misugaru grain ice cream blends 100 grams of multi-grain powder into a nutty, dense frozen base.
- Finish cue
- In a separate chilled bowl, whip 200ml cold heavy cream to 70 percent soft peaks so the cream holds a gentle, slightly drooping tip.
- Storage and reheating
- The mixture is placed in a shallow container to freeze.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
15min, 6 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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