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.