By getting inspiration from Nooroongji, this Toasted Rice Ice Cream recipe gives a nod to the traditional Korean treat while adding a cool twist by incorporating it into a frozen dessert. It’s all about bringing together those awesome toasted rice flavors in a new and exciting way.
Prep: 4 hr Total: 5 hr 20 mins Yields: 1 liter
Why you’ll love this
- Textural Delight: You know how they say opposites attract? Well, that’s what happens when you combine the creamy ice cream with the crispy toasted rice. It’s a match made in dessert heaven!
- Unique Flavor Fusion: Prepare for a flavor party in your mouth! The toasted rice brings a nutty, toasty vibe to the sweet ice cream, resulting in a taste that’ll blow your mind.
- Be Adventurous: Life’s too short to stick with the same old flavors.
- Impress Your Crew: Serve this one-of-a-kind ice cream to your friends and family, and they’ll be left in awe of your culinary prowess.
So, if you’re a fan of Nooroongji or just love trying out unique flavors, Toasted Rice Ice Cream is definitely worth a taste!
Rice Ice Cream Recipe
What is Rice Ice Cream?
This toasted Rice Ice Cream recipe is a frozen treat inspired by the Korean treat called “Noo-roong-ji” which combines a velvety smooth ice cream base with the nutty and aromatic essence of toasted rice. The toasted rice adds a delightful crunch and a hint of smokiness to the creamy ice cream, resulting in a tantalizing dessert experience. Each bite offers a perfect balance of flavors, making it a unique and exciting choice for ice cream enthusiasts.
Ingredients
For the rice ice cream
- Full-fat milk – 500g
- Heavy cream – 240g
- Sugar – 150g
- Brown rice – 60g
- Dextrose – 20g grape sugar
- Milk powder – 15g malted milk powder
- Salt – 1/4 teaspoon fine sea salt
- Guar gum – 1g
- Tamari – 1 drop
For the Noorungji rice pudding
- Full-fat milk – 420 g divided (360g:60g)
- Toasted rice (leftover from ice cream recipe)
- Sugar 30g
- Salt – 1 g fine sea salt
How to make Toasted Rice Ice Cream?
For the rice-infused milk
- Pour the whole milk into a bowl that fits in the freezer and freeze it.
- Toast the brown rice in a pan over low-medium heat. Alternatively, toast in the oven to 450°F (232°C) by putting rice on a baking sheet for about 30 minutes until most of the rice kernels turn brown with a slightly charred appearance.
- Pour the toasted rice into the milk from the freezer.
- Cover the rice-infused milk, and return back to the freezer for 35 minutes. You should expect the milk to sizzle a bit when tossing the hot rice.
For the cream mixture
- Combine heavy cream, sugar, malted milk powder, guar gum, and dextrose in a saucepan, whisking until smooth.
- Add tamari and salt later, after the ice cream starts churning, as these ingredients may affect the freezing process.)
- Heat the mixture over medium-high heat, bringing it to a rolling boil and simmering until slightly thickened. Remove from heat.
For the ice cream base
- Strain the milk (assuming that by now it should be cold), pressing on the rice with a spatula to extract all the liquid.
- Store the leftover strained rice in the refrigerator to make rice pudding.
- Combine the strained toasted rice milk with the cream mixture.
- Pour this mixture into a Ziploc bag and place it in the freezer until cold.
For the rice ice cream
- Remove the ice cream base from the freezer.
- Churn the ice cream until ice cream reaches a soft, creamy texture and starts gaining body.
- Add a drop of tamari followed by salt.
- Continue until ice cream becomes creamy with a thick consistency and has finished churning
- Transfer it into a container.
- Freeze the ice cream in the coldest part of your freezer for at least 4 hours.
Optional Rice Pudding:
- Combine 360g of milk, the reserved toasted rice, sugar, and salt in a large saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low, maintaining a gentle simmer.
- Cook, stirring occasionally, for 50 to 60 minutes until the mixture thickens to a yogurt-like consistency.
- Remove from heat and let it cool. Refrigerate the rice pudding.
- Before serving, stir in the remaining 60 grams of milk. Sprinkle with desired toppings, such as cinnamon, matcha, ground vanilla, or tamari for an umami kick.
Tips & Variations
- If you don’t have an ice cream maker, you can still make this recipe! After chilling the mixture in the refrigerator, pour it into a shallow container and freeze. Every hour, take it out and vigorously stir with a fork to break up any ice crystals until it reaches the desired consistency.
- To enhance the rice flavor, you can infuse the milk and cream with a vanilla bean or a cinnamon stick along with the toasted rice. This will add an extra layer of aromatic goodness to the ice cream.
- Add a swirl of homemade caramel or chocolate sauce into the ice cream during the churning process for a delightful surprise of gooey goodness.
- Create a tropical twist by mixing in some toasted coconut flakes to the ice cream base. It will add a lovely tropical aroma and a hint of crunch.
- For a touch of elegance, fold in some crushed pistachios or slivered almonds into the ice cream mixture before freezing. The nuts will provide a delightful contrast in texture and a nutty flavor.
- Experiment with different grains like toasted quinoa or millet instead of rice for a unique twist on the recipe. These grains will bring their own distinct flavors and textures to the ice cream.
How to serve Toasted Rice Ice Cream
- Sprinkle extra toasted rice for a satisfying crunch that’ll take your ice cream game to the next level.
- Drizzle some caramel sauce or sprinkle a dash of cinnamon over the ice cream to kick the flavors up a notch.
- Scoop the ice cream into homemade waffle cones and enjoy the delightful combo of creamy and crispy.
- Serve the ice cream in chilled dessert glasses.
- Experiment with different toppings like crushed nuts or a dusting of cocoa powder to customize your Toasted Rice Ice Cream experience.
So, what are you waiting for? Get your ice cream maker ready and whip up a batch of Toasted Rice Ice Cream that’ll have everyone clamouring for seconds. Trust me, this unique dessert is a game-changer that’ll leave a lasting impression on your taste buds. Enjoy!
You might like more…
Summer Dessert Recipes
- Pioneer Woman Ice Cream Pie
- Pioneer Woman Banana Pudding
- Italian Style Mary Berry Tiramisu Cake with a homemade sponge
- Baked Lemon Sbricolata Crumble Cake
- Tortino al Cioccolato
- Italian Lemonade Soda
- Homemade Limoncello Recipe
- Oranges in Cointreau
Toasted Rice Ice Cream
By getting inspiration from Nooroongji, this Toasted Rice Ice Cream recipe gives a nod to the traditional Korean treat while adding a cool twist by incorporating it into a frozen dessert. It's all about bringing together those awesome toasted rice flavors in a new and exciting way.
Ingredients
For the rice ice cream
- Full-fat milk - 500g
- Heavy cream - 240g
- Sugar - 150g
- Brown rice - 60g
- Dextrose - 20g grape sugar
- Milk powder - 15g malted milk powder
- Salt - 1/4 teaspoon fine sea salt
- Guar gum - 1g
- Tamari - 1 drop
For the Noorungji rice pudding
- Full-fat milk - 420 g divided 360g:60g
- Toasted rice leftover from ice cream recipe
- Sugar 30g
- Salt - 1 g fine sea salt
Instructions
For the rice infused milk
- Pour the whole milk into a bowl that fits in the freezer and freeze it.
- Toast the brown rice in a pan over low-medium heat. Alternatively, toast in the oven to 450°F (232°C) by putting rice on a baking sheet for about 30 minutes until most of the rice kernels turn brown with a slightly charred appearance.
- Pour the toasted rice into the milk from the freezer.
- Cover the rice-infused milk, and return back to the freezer for 35 minutes. You should expect the milk to sizzle a bit when tossing the hot rice.
For the cream mixture
- Combine heavy cream, sugar, malted milk powder, guar gum, and dextrose in a saucepan, whisking until smooth.
- Add tamari and salt later, after the ice cream starts churning, as these ingredients may affect the freezing process.)
- Heat the mixture over medium-high heat, bringing it to a rolling boil and simmering until slightly thickened. Remove from heat.
For the ice cream base
- Strain the milk (assuming that by now it should be cold), pressing on the rice with a spatula to extract all the liquid.
- Store the leftover strained rice in the refrigerator for making rice pudding.
- Combine the strained toasted rice milk with the cream mixture.
- Pour this mixture into a Ziploc bag and place it in the freezer until cold.
For the rice ice cream
- Remove the ice cream base from the freezer.
- Churn the ice cream until ice cream reaches a soft, creamy texture and starts gaining body.
- Add a drop of tamari followed by salt.
- Continue until ice cream becomes creamy with a thick consistency and has finished churning
- Transfer it into a container.
- Freeze the ice cream in the coldest part of your freezer for at least 4 hours.
Optional Rice Pudding:
- Combine 360g of milk, the reserved toasted rice, sugar, and salt in a large saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low, maintaining a gentle simmer.
- Cook, stirring occasionally, for 50 to 60 minutes until the mixture thickens to a yogurt-like consistency.
- Remove from heat and let it cool. Refrigerate the rice pudding.
- Before serving, stir in the remaining 60 grams of milk. Sprinkle with desired toppings, such as cinnamon, matcha, ground vanilla, or tamari for an umami kick.
Notes
- If you don't have an ice cream maker, you can still make this recipe! After chilling the mixture in the refrigerator, pour it into a shallow container and freeze. Every hour, take it out and vigorously stir with a fork to break up any ice crystals until it reaches the desired consistency.
- To enhance the rice flavor, you can infuse the milk and cream with a vanilla bean or a cinnamon stick along with the toasted rice. This will add an extra layer of aromatic goodness to the ice cream.
- Add a swirl of homemade caramel or chocolate sauce into the ice cream during the churning process for a delightful surprise of gooey goodness.
- Create a tropical twist by mixing in some toasted coconut flakes to the ice cream base. It will add a lovely tropical aroma and a hint of crunch.
- For a touch of elegance, fold in some crushed pistachios or slivered almonds into the ice cream mixture before freezing. The nuts will provide a delightful contrast in texture and a nutty flavor.
- Experiment with different grains like toasted quinoa or millet instead of rice for a unique twist on the recipe. These grains will bring their own distinct flavors and textures to the ice cream.