Toasted Rice Ice Cream with a whiff of Coconut and Chai Tea

Toasted Rice Ice Cream with a whiff of Coconut and Chai Tea
Print Recipe
This is the first ice cream I ever made at home and is totally delicious. I adapted the recipe from Jeni's book. The toasted rice is cooked to al dente and makes for a really interesting texture...ice cream that wants to be chewed. Use all organic ingredients for the best results.
Servings Prep Time
1 quart 10 minutes
Cook Time Passive Time
45 minutes 5 hours
Servings Prep Time
1 quart 10 minutes
Cook Time Passive Time
45 minutes 5 hours
Toasted Rice Ice Cream with a whiff of Coconut and Chai Tea
Print Recipe
This is the first ice cream I ever made at home and is totally delicious. I adapted the recipe from Jeni's book. The toasted rice is cooked to al dente and makes for a really interesting texture...ice cream that wants to be chewed. Use all organic ingredients for the best results.
Servings Prep Time
1 quart 10 minutes
Cook Time Passive Time
45 minutes 5 hours
Servings Prep Time
1 quart 10 minutes
Cook Time Passive Time
45 minutes 5 hours
Ingredients
Toasted Rice Pudding
Ice Cream Base
Servings: quart
Instructions
Toasted Rice Pudding
  1. Toast the rice in a 4-quart saucepan over medium-high heat, shaking the pan and stirring the rice occasionally until evenly toasted and the color of brown sugar.
  2. Reduce the heat to low, add the coconut milk and sugar. Stir to combine.
  3. Bring to a boil, then reduce heat to lowest setting and cover. Simmer for 20-25 minutes or until most of the liquid has been absorbed and rice is al dente. Stir frequently to keep the rice from sticking or burning.
  4. Remove from the heat and let cool.
Prep for Ice Cream Base
  1. Mix about 2 tbsp of the milk with the tapioca starch in a very small bowl to make a slurry.
  2. Mix the cream cheese and salt in a medium bowl until smooth.
  3. Fill a large bowl with ice and water.
Cooking the Ice Cream Base
  1. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat (be careful it doesn't boil over). Boil for 4 minutes.
  2. Remove from the heat, add the tea, cover and let steep for 10 minutes.
  3. Strain the infused milk mixture through a fine sieve, pressing on the tea leaves to extract as much liquid as possible. Return to the saucepan and gradually mix in the tapioca starch slurry (mix this again before adding).
  4. Bring back to a boil over medium-high heat and cook, stirring with a spatula, until slightly thickened -- about 1 minute. Remove from heat.
Chilling the Ice Cream Base
  1. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the rice pudding and blend well.
  2. Pour the mixture into a Ziploc freezer bag and quickly submerge in the ice bath. Let stand, adding more ice if necessary, until base is chilled -- about 30 minutes.
Freezing Ice Cream
  1. Pour the ice cream base into the frozen canister and begin spinning. Add the ginger culinary crystal flavoring. Continue spinning until thick and creamy -- about 25-30 minutes.
  2. While spinning use a spatula to remove ice cream from the sides of the cannister as the dasher (on most ice cream makers) doesn't touch the side enough to remove frozen product. This will help decrease the total freezing time.
  3. Pack the thick & creamy ice cream into a plastic storage container. Press a piece of parchment paper on the top surface, and seal with an airtight lid. Freeze in the coldest part of the freezer until firm -- about 4 hours.
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