This dessert appears on nearly every Japanese restaurant menu in the United States; it seems to be what most Americans have come to expect at the conclusion of their Japanese meal. Although I have many recipes in this book for East-West desserts that are far more unusual, I feel it’s only proper to include my version of this newborn classic since it tastes so good and is so simple to make, especially if you have an electric ice-cream maker. I think it makes a wonderful end to just about any meal.
In a small saucepan, combine the sugar and the water and, over low heat, stirring, melt the sugar. Continue to simmer the syrup for 5 minutes. Stir in the syrupy rice wine and remove the saucepan from the heat. Take
Stir in the milk and half-and-half. Pour this mixture into an electric ice-cream maker and allow it to chill and churn for 10 minutes. The final ice cream should be silky and smooth, not too hard.
If you’re using freezer trays, fill them two-thirds full and freeze for 1–2 hours, or until nearly firm. Whip the mixture vigorously before refreezing firmly.
© 1985 Elizabeth Andoh. All rights reserved.