@gronda.com: Find the recipe on Gronda 🙌 This creation by Chef Ivan Vazquez uses amazake to bring natural sweetness and complexity to ice cream. Made by fermenting rice with koji, amazake develops its sweetness as enzymes break starches down into sugars, adding a subtle malty depth that goes beyond sweetness alone. The result is a smooth, creamy ice cream built on the power of fermentation.

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Sunday 09 August 2026 17:00:00 GMT