Korean Milk Ice Sorbet
Ingredients: milk, sweetened condensed milk, sweetened red bean paste, Injeolmi (Korean glutinous rice cakes coated with roasted soybean powder), mini mochi rice cakes · 305 min cook time · 268kcal · ₩8,500
Ingredients
1cup milk, 2Tbsp sweetened condensed milk, 2scoop sweetened red bean paste, 2pieces Injeolmi (Korean glutinous rice cakes coated with roasted soybean powder), 2Tbsp mini mochi rice cakes, 4tsp Korean multi grain powder, 4tsp natural almond flakes
Instructions
1. Pour 1 cup of milk into a measuring cup.
2. Add 2 tablespoons of sweetened condensed milk.
3. Whisk the milk and condensed milk together until well combined.
4. Pour the milk mixture into an ice cube tray.
5. Freeze for 5 hours or more until solid.
6. Remove the frozen milk cubes from the tray and place them into a food processor.
7. Grind the frozen milk cubes until the texture is smooth, for about 20 seconds.
8. Scrape down the sides of the food processor with a fork and grind again for a few more seconds if needed to achieve a smooth texture.
9. In a chilled serving bowl, lay down some milk sorbet.
10. Sprinkle multi-grain powder over the sorbet.
11. Lay down more milk sorbet.
12. Sprinkle more multi-grain powder.
13. Add pieces of Injeolmi (Korean rice cakes).
14. Add mini mochi rice cakes.
15. Add a scoop of sweetened red bean paste.
16. Garnish with natural almond flakes.
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