Makgeolli is a Korean traditional alcohol that has a milky appearance and an alocoholic degree that varies between 4 to 7°.
Beat the egg yolks and the sugar until it becomes white and creamy.
Slowly heat the milk with the lemon verbena and the Makgeolli. Bring it to a boil.
Pour the egg yolk and sugar mix in with the flavored milk..
Brin git back to the heat and cook at a very low heat, stirring so the mixture thickens enough to cover the spoon. Don’t let it boil.
Put everything in a bowl and let ti cool down. Then add the cream.
Pour the mixture in an ice cream maker, and then into your freezer compartment. Wait 30 to 40 min.
Serve it accompanied by canteloupe cubes or balls.
A very simple recipe that only demands a little bit of wrist and that will amaze your guests
Preparation time: 20 min
You should count the cooling down time and the freezing time, which varies according to the ice cream maker you use.