INGREDIENTS:

DIRECTIONS:

1. Make Màkku Syrup: Gently shake the can of Màkku. Add 100ml of the makgeolli and the sugar to a pot over low heat. Bring to a boil and allow it to simmer until the liquid reduces by half.
2. In a separate pot, add the remaining 130ml of the Màkku over low heat. Allow it to simmer until it reduces by half. Add in the milk and 50ml of the makgeolli syrup. Whisk gently and bring to a boil. Then, allow it to simmer.
3. Stir together the cornstarch and milk. Slowly add into the pot, stirring the liquid in the pot constantly until it thickens. Add in the salt. Stir again and allow it to cool.
4. To a mixing bowl, add in the heavy cream. Whip until you get a soft peak. Add in the cool liquid and lemon juice to the whipped cream. Mix everything together. Transfer to a container, cover and freeze overnight.
5. Scoop and enjoy!

Recipe by @kimchimari