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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.


Mary Berry Chestnut Mushroom Soup
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

  1. Pour the whole milk into a bowl that fits in the freezer and freeze it.
  2. 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.
  3. Pour the toasted rice into the milk from the freezer.
  4. 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

  1. Combine heavy cream, sugar, malted milk powder, guar gum, and dextrose in a saucepan, whisking until smooth.
  2. Add tamari and salt later, after the ice cream starts churning, as these ingredients may affect the freezing process.)
  3. 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

  1. Strain the milk (assuming that by now it should be cold), pressing on the rice with a spatula to extract all the liquid.
  2. Store the leftover strained rice in the refrigerator to make rice pudding.
  3. Combine the strained toasted rice milk with the cream mixture.
  4. Pour this mixture into a Ziploc bag and place it in the freezer until cold.

For the rice ice cream

  1. Remove the ice cream base from the freezer.
  2. Churn the ice cream until ice cream reaches a soft, creamy texture and starts gaining body.
  3. Add a drop of tamari followed by salt.
  4. Continue until ice cream becomes creamy with a thick consistency and has finished churning
  5. Transfer it into a container.
  6. Freeze the ice cream in the coldest part of your freezer for at least 4 hours.

Optional Rice Pudding:

  1. Combine 360g of milk, the reserved toasted rice, sugar, and salt in a large saucepan.
  2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, maintaining a gentle simmer.
  3. Cook, stirring occasionally, for 50 to 60 minutes until the mixture thickens to a yogurt-like consistency.
  4. Remove from heat and let it cool. Refrigerate the rice pudding.
  5. 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!

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Summer Dessert Recipes

rice ice cream

Toasted Rice Ice Cream

Caroline Sciberras
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 Time 4 hours
Cook Time 1 hour 20 minutes
Course Dessert
Cuisine Korean
Servings 1 litre

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.

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