Toasted Rice Ice Cream

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Creamy Toasted Rice Ice Cream with Nutty Caramel Notes


Ingredients:


1/2 cup jasmine rice or short-grain rice


2 cups whole milk


1 cup heavy cream


3/4 cup granulated sugar


1/4 teaspoon salt


4 egg yolks


1 teaspoon vanilla extract


Optional: crushed toasted rice cereal or caramel drizzle for topping


Directions:


In a dry skillet over medium heat, toast the rice until golden brown and fragrant, about 5–7 minutes. Stir often to prevent burning.


Combine the toasted rice, milk, and cream in a saucepan. Heat over medium heat until steaming but not boiling. Remove from heat, cover, and steep for 30 minutes.


Strain the mixture through a fine mesh sieve, pressing on the rice to extract flavor. Discard solids. Return the infused liquid to the saucepan.


In a separate bowl, whisk egg yolks and sugar until pale and thick.


Slowly pour the warm rice-infused milk into the yolks while whisking constantly.


Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F / 77°C).


Remove from heat. Stir in vanilla and salt. Chill the custard completely in the fridge for at least 4 hours or overnight.


Churn the mixture in an ice cream maker according to manufacturer’s instructions.


Transfer to a container and freeze for 4 hours or until firm.


Serve with optional toasted rice cereal or caramel drizzle on top for extra texture and flavor.


Prep Time: 20 minutes | Cooking Time: 30 minutes + chilling/freezing time | Total Time: ~6 hours

Kcal: 310 kcal | Servings: 6 servings


🍨✨ Introducing your next obsession: Toasted Rice Ice Cream! Creamy, nutty, and unlike anything you’ve ever tasted. A twist on tradition in every bite! 🌾🥄

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