Gwail Bingsu

Pour the whole milk into a shallow pan or ice cube trays and freeze completely for at least 6 hours, or preferably overnight, until solid.

Once the whole milk is frozen, remove it from the freezer. If using a shallow pan, break the frozen whole milk into smaller chunks.

Using a bingsu machine or a food processor, shave or finely crush the frozen whole milk into a fluffy, snow-like texture.