Photo by Meredith Leigh
Yield: 1 quart.
- 1-1/4 cups whole milk
- 1/4 cup raw sugar
- 1 pint fresh strawberries, stemmed and halved
- 2 cups puréed sweet amazake
- 1/2 cup very cold heavy cream
- In a saucepan with a heavy bottom, heat the milk, sugar, and strawberries over medium heat until the milk just boils. Turn off the heat, and mash the berries lightly with a potato masher. Allow the mixture to steep while it cools.
- In a blender, combine the strawberry mixture, amazake, and heavy cream, and blend until well-combined. Place the mixture in the refrigerator to chill completely, at least 3 hours, or overnight.
- Freeze the mixture in an ice cream maker according to the appliance directions. Store in the freezer for up to 3 months.
Meredith Leigh and Kirsten K. Shockey are fermentation fanatics. Their expertise spans fermented fruits, beans, vegetables, and meats. They’ve teamed up to spread the gospel funk and the magic of koji whenever possible. Kirsten’s books include Miso, Tempeh, Natto, and Other Tasty Ferments. Meredith is the author of The Ethical Meat Handbook.