Toasted Rice Coconut Ice Cream with Cardamom

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Rice in ice cream? Oh yes, it is a thing and if you love rice pudding you will be all over this Toasted Basmati Rice Ice Cream! Coconut milk, hints of cardamom and fresh strawberries turn this unsusual ice cream into an India inspired summer dessert!

When it comes to ice cream I’d say I’ve tasted a lot of crazy sounding flavors. From goat cheese and port to maple & bacon. I will try it all as I really believe there’s no flavor that doesn’t work in ice cream.

One thing I’ve never seen before is actual rice pudding ice cream. Not just rice pudding flavored (whatever that is). No – with real rice pudding in the ice cream. When I found a recipe for toasted rice pudding ice cream in Jeni’s Splendid Ice Cream Book book I was sold! I love love love a good rice pudding. It’s something that takes me back to my childhood. The kind of treat you can prepare without a recipe whenever you need a quick pick me up. I decided to swap the milk in the recipe for

I love love love a good rice pudding. It’s something that takes me back to my childhood. The kind of treat you can prepare without a recipe whenever you need a quick pick me up. I decided to swap the milk in the recipe for full-fat coconut milk and to spice things up a bit by adding some cardamom. That’s how I would normally like my rice pudding, so this is also how I make my Rice Pudding Ice Cream.

Let’s talk about the toasting part. I’ve only ever used toasted rice when making Asian salads. For my Chicken Laap Recipe, for example, I toss the salad with some ground toasted rice to add a slight crunch and an almost popcorn like flavor to it. I’ve never thought of toasting my rice before cooking it though. Toasting the rice before adding the milk takes this ice cream to the next level. A genius little trick to remember.

If you own an ice cream maker I can really recommend Chicken Laap Recipe. Reading it, I learned how to make the smoothest, creamiest ice cream ever. WITHOUT eggs! Pretty awesome.

65 g Basmati rice
50 -60 g Sugar
2-3 Cardamom pods
1 Pinch of salt
400 ml  Full-fat coconut milk

Roast the rice on medium heat in a pot until golden and fragrant. Reduce the heat and add coconut milk. Stir in sugar, cardamom, and salt, put the lid on and let simmer for 20 minutes until the rice is done and has absorbed almost all of the liquid.You might have to stir more often towards the end.Let the rice cool down and put it in the fridge.

For the ice cream base
adapted from Jenis Splendid Ice Cream

250 ml cream
350 ml milk or full fat coconut milk
1 Tsp vanilla
3 Tbsp cream cheese
1 tbsp and 1 tsp cornstarch
1/2 Tsp salt
100 g Sugar
2 Tbsp light corn syrup

Add the cornstarch to a small bowl. Remove 2 tablespoons of the measured milk and add this to the cornstarch. Stir together to make a paste. Set aside.
In a medium bowl, mix the cream cheese and sea salt together until smooth. Set
Fill a large bowl halfway full with ice. Add enough water to just cover the ice.
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan. Over medium-high heat, bring to a boil and continue to simmer for about 4 minutes, stirring often and watching carefully. Now, gradually whisk in the cornstarch slurry and bring to a boil over medium-high heat, stirring constantly until thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk into the cream cheese in the large bowl. Stir until smooth, and stir in the prepared basmati rice pudding. Pour the mixture into a big plastic freezer bag. Submerge the bag in the prepared ice bath. Let stand, adding more ice if necessary, until cold, about 30 minutes!

Add your ice cream base to your ice cream freezer according to the manufacturer’s instructions and spin until thick and creamy. Pack the ice cream into your storage container and press a sheet of parchment against the surface. Seal tightly. Freeze in the coldest part of your freezer until firm, about 4 hour

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