Chodang Sundubu Ice Cream

Gently press the Chodang Sundubu to remove excess water. This can be done by placing it in a fine-mesh sieve lined with cheesecloth and letting it drain for at least 30 minutes, or by gently pressing with a plate.

Transfer the drained Chodang Sundubu to a blender or food processor and blend until completely smooth and creamy, with no lumps remaining.

In a medium saucepan, combine the Heavy Cream, Whole Milk, Granulated Sugar, and Fine Sea Salt. Heat over medium-low heat, stirring constantly, until the Granulated Sugar is fully dissolved. Do not boil the mixture.