Someone was looking for a recipe for dondurma (I think that's what it's called - Turkish chewy ice cream) using konjac flour.
I did a bit of a search and found a recipe with konjac flour and yet another recipe, which calls for kirimochi.
I have not made either (I am not so much an ice cream person) but thought I'd post both recipes here and see what others think of them.
3g konjac flour
2 egg yolks
1. pour milk in a saucepan and stir in konjac flour. Add cream and heat until gooey and smooth (use a blender if necessary). Do not boil the mixture.
2. Mix egg yolks and sugar in a bowl, add to the saucepan and blend until smooth. Use a blender if necessary. Add vanilla extract.
3. Pour into a container and freeze for 2 hours, take it out and mix well. Freeze again, and mix again.
3 kirimochi (square mochi)
1 tbl sugar
1 tbl mizuame (http://en.wikipedia.org/wiki/Mizuame) or honey
250g ice cream (vanilla)
3 tbl yogourt (plain)
1. Cut kirimochi in bite-size pieces and place in a heat-resistant container. Add water and microwave for 3 minutes or until mochi is soft.
2. Put 1 in a casserole and mix in low heat until smooth (use a blender if necessary). Add the rest of the ingredients and mix again.
3. When the mixture is smooth, Pour in a container and freeze for 2-3 hours. Take out of the freezer and mix well. Freeze again and serve.
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