Toasted Rice Ice Cream
Ok so I heard about this flavor on a food podcast and I was very intrigued. I searched and found one that looked like what I had heard about but it was vegetarian. Nothing against vegetarian ice cream, I just didn’t have the ingredients to sub for eggs so I mashed some recipes together and came up with this. The results are like a warm hug..yes I know that’s so cliché, but it’s toasty almost caramel flavor is one that is both comforting and addicting, luxurious but not too rich. It’s amazing and I’ll be making it until the end of time.
This flavor isn’t out of nowhere, and I am humbly sharing this recipe with you in full disclosure that I have never tasted what this is supposed to be reminiscent of. A popular Korean rice snack Noo-roong-ji, is what inspired this flavor from Noona’s Ice Cream, I used Hannah Bae’s (of Noona’s Ice Cream) measurements of brown rice and milk powder, but applied it to my favorite egg based ice cream recipe. I also added a splash of Rye Whiskey for some extra background warmth. Please check out her recipe for the original recipe (a vegetarian version).
Recipe Resource: Hannah Bae’s Toasted Rice Ice Cream
Recipe Adapted to be egg based by Tierney Larson
This makes about 1 quart of ice cream, or about 14 1/2 cup servings.
Ingredients:
60g brown rice
2 1/3 cups (580ml) whole milk
2 1/3 cups (580ml) heavy cream
1 1/8 cups (275ml) granulated sugar
15g dry milk powder
3 large eggs
4 large egg yolks
splash of rye whiskey (optional)
pinch of sea salt
Ok so…
In a medium skillet set over medium-low heat, toast the brown rice until it smells very fragrant and gets slightly darker in color, about 8-10 minutes. Meanwhile, in a medium sized saucepan, add the milk and heavy cream. When the rice is done toasting, pour it carefully into the milk and cream mixture. Bring it to a slow boil over medium heat, then lower to a simmer for 30 minutes, stirring occasionally.
Get a strainer ready over a large measuring cup (enough to hold the milk mixture). When the milk and toasted rice is done steeping, pour it into the strainer over the measuring cup and discard the rice, set the milk aside.
Combine the sugar and milk powder in a small bowl and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, egg yolks and sugar and milk powder mixture on medium speed until smooth, thick and pale yellow, about 1-2 minutes.
So the eggs won’t cook or curdle, take about 1 cup of the hot milk mixture and pour it into a small separate bowl. To the small bowl, slowly pour in about 1/4 cup of the egg mixture, whisking fast and confidently. Then once combined, add the mixture back to the rest of the hot milk (whisking). This should cool down the mixture a bit, enough to add to the rest of the eggs. Set your mixer on low and slowly pour in the warm milk mixture until fully combined.
Then pour the milk mixture back into the saucepan and cook stirring constantly over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl and stir in a splash of rye whiskey. Cover with plastic wrap snuggled against the surface of the custard and chill completely.
Once fully chilled, pour into frozen ice cream freezer bowl and turn the machine on and let mix until thickened, about 25-30 minutes. When the mixture is almost thick enough, sprinkle in a pinch of sea salt. Remove to an airtight container and let fully freeze for at least 15 minutes before serving.
Toasted Rice Ice Cream
Ingredients
- 60g brown rice
- 2 1/3 cups (580ml) whole milk
- 2 1/3 cups (580ml) heavy cream
- 1 1/8 cups (275ml) granulated sugar
- 15g dry milk powder
- 3 large eggs
- 4 large egg yolks
- splash of rye whiskey (optional)
- pinch of sea salt
Instructions
- Ok so…
- In a medium skillet set over medium-low heat, toast the brown rice until it smells very fragrant and gets slightly darker in color, about 8-10 minutes. Meanwhile, in a medium sized saucepan, add the milk and heavy cream. When the rice is done toasting, pour it carefully into the milk and cream mixture. Bring it to a slow boil over medium heat, then lower to a simmer for 30 minutes, stirring occasionally.
- Get a strainer ready over a large measuring cup (enough to hold the milk mixture). When the milk and toasted rice is done steeping, pour it into the strainer over the measuring cup and discard the rice, set the milk aside.
- Combine the sugar and milk powder in a small bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, egg yolks and sugar and milk powder mixture on medium speed until smooth, thick and pale yellow, about 1-2 minutes.
- So the eggs won’t cook or curdle, take about 1 cup of the hot milk mixture and pour it into a small separate bowl. To the small bowl, slowly pour in about 1/4 cup of the egg mixture, whisking fast and confidently. Then once combined, add the mixture back to the rest of the hot milk (whisking). This should cool down the mixture a bit, enough to add to the rest of the eggs. Set your mixer on low and slowly pour in the warm milk mixture until fully combined.
- Then pour the milk mixture back into the saucepan and cook stirring constantly over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl and stir in a splash of rye whiskey. Cover with plastic wrap snuggled against the surface of the custard and chill completely.
- Once fully chilled, pour into frozen ice cream freezer bowl and turn the machine on and let mix until thickened, about 25-30 minutes. When the mixture is almost thick enough, sprinkle in a pinch of sea salt. Remove to an airtight container and let fully freeze for at least 15 minutes before serving.
