My First Attempt at Misutgaru Ice Cream
Every now and then I become obsessed with a new genre of food. My current obsessions are ice cream, gelato, and sorbet. I recently had some tangy and flavorful sorbet after a good restaurant meal and became obsessed with making my own. A few weeks ago I had dinner at Hanjan, one of my favorite Korean restaurants in New York, and was lucky to run into the amazing chef on the way out. We actually visited the restaurant because we wanted to try the new Misutgaru ice cream we had seen on the chef’s Instagram, but were unable to try it because it was not available that day. The chef, Hooni Kim, explained to us that the Misutgaru ice cream was so popular that the restaurant could not keep up with the demand with their smaller ice cream maker and were waiting for a larger machine.
One of my favorite things about cooking at home is that I can control the amount of fat, sugar, salt used, and the quality of the ingredients. After looking at some ice cream recipes and realizing that many were very fatty with a ratio of cream:milk of 2:1 (or some even 100% cream), I decided to make gelato instead. This was my first attempt at gelato, but I was surprised by how creamy and ice-cream-like the recipe turned out. This recipe uses a ratio of cream:milk of 1:3 and no egg yolks so it is much healthier than regular ice cream. The recipe was adapted from Cuisinart’s recipe for basic vanilla gelato. I used my new Cuisinart Ice Cream Maker to make this. Another popular misutgaru based food in NY these days is the misutgaru latte at Caffe Bene. In the spirit of that drink I also prepared a Nespresso Latte with frothed steamed milk and a 1/2 packet of misutgaru.
The Ingredients for Misutgaru Ice Cream
Freezer bowls waiting to be used for the Misutgaru Ice Cream. They must be frozen overnight for the Cuisinart Ice Cream Maker.
The Cuisinart Ice Cream Maker doing it’s thing
The finished Misutgaru Ice Cream, yields about 10 servings
Misutgaru Ice Cream & Misutgaru Latte
Below is my recipe for Misutgaru Ice Cream, I hope to try a sorbet next
A healthier (less creamy) ice cream recipe for Korean misutgaru inspired ice cream
- 1 C heavy cream
- 3 C whole milk
- 3/4C sugar
- 2 Tbsp cornstarch
- Large pinch salt
- 1 vanilla bean
- ½ tsp pure vanilla extract
- 3 single serve packets of Misutgaru
- Bring the 1 cup of cream and 2 cups of milk to a simmer on the stove
- Add the scraped insides of a vanilla bean to the simmering cream and milk
- Whisk the remaining 1 cup of milk with the cornstarch, salt, sugar, and vanilla extract
- Add the mixture to the simmering cream and milk and simmer for about 10min until the mixture will coat the back of a wooden spoon
- Turn the heat off the stove and mix in the 3 packets of Misutgaru into the mixture
- Cool the mixture and refrigerate until chilled
- Prepare the misutgaru ice cream base in your ice cream maker according to its instructions
Ice cream like flavor without as much fat, this recipe uses a cream:milk ratio of 1:3. Traditional ice cream is 100% cream of 2:1.