Sikhye Ice Cream

Wash 100g short-grain rice thoroughly and cook it according to package directions until fluffy. Set the cooked short-grain rice aside to cool.

In a large bowl, combine 150g malted barley powder with 1500g water. Let the malted barley powder soak for 30 minutes.

Gently rub the malted barley powder in the water with your hands to extract the malt essence. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean large pot, discarding the spent malted barley powder solids.