Thai Sticky Rice-Cream
This is not ice cream. (Or should I say, it’s not regular ice cream)
This is Thai Sticky Rice-Cream. Repeat after me: Rice-Cream.
I have been figuring out this sweet treat for a while! And I’m excited to share this twist on one of the best desserts around— Thai Mango Sticky Rice, but in ice cream form.
And yes— it tastes JUST like the original!
The iconic, toasty and fragrant Thai rice flavour really comes through after incorporating it in two different ways:
steeping toasted rice in the coconut milk mixture
adding steamed sticky rice and blend together to form a smooth custard base.
Notes before you start:
This creamy custard heavily relies on Thai glutinous rice to achieve the authentic flavour, so for this recipe there really are no substitutions.
Leave enough time for the Thai rice to soak: at least 2 hours, it is ready when it easily breaks when pinched between your fingers.
Because the rice acts as a thickening agent, the egg yolks in this recipe can be left out!
Why I prefer to use them: 1. they create a silkier more indulgent texture. 2. Yolks add to the fat content in the custard, i.e they lessen the likely-hood of ice crystals forming. BUT Take this information and do what you will!Full fat coconut milk is recommended as it lessens the water content in the custard base, preventing the likely-hood of ice crystals forming.
Yes, this can be made in a Ninja Creami. I used a Cuisinart 1.5 Quart Ice Cream Maker.
Let’s make it!
Recipe:
Special Equipment:
Ice Cream Maker
Bamboo Steamer Basket
Cheesecloth
Blender
Thai Sticky Rice-Cream
50g glutinous Thai rice, divided
250ml heavy cream
400ml full fat coconut milk
85g rock sugar
pinch salt
2 egg yolks
1 ripe mango, sliced (to serve)
Prepare your ice cream maker by freezing the double insulated freezer bowl for 24 hours. If using a Ninja Creami, skip ahead.
Measure out 25g of glutinous thai rice and pour into a small bowl. Rinse the rice with water until it runs clear.
Add 1 cup of fresh water to the bowl and allow the rice to soak for at least 2 hours. The rice is ready when it easily breaks when pinched between your fingers.
When the rice is soaked and ready, prepare your bamboo steamer basket setup by placing it in a large saucepan. Remove the lid and place the cheesecloth inside. Sprinkle the soaked rice on the cheesecloth and spread it out slightly. Fold up the cheesecloth and place the bamboo lid back on the basket.
Pour 2 cups of water into the saucepan and turn the heat to medium. Bring the water to simmer. Allow the rice to steam for 20 minutes. Check on the water level and add more as it evaporates.
(While the rice is steaming you can work on the custard!)
Measure out the remaining 25g of glutinous Thai rice and add it to a small pan. Place it over medium heat. Toast the rice, shaking the pan so it evenly browns. About 5 minutes. It should be golden and fragrant. Remove from the pan.
In a medium sauce pot, add the heavy cream, full fat coconut milk, rock sugar and the toasted rice. Bring it to a simmer and stir to fully dissolve the rock sugar. About 8 minutes.
Transfer the milk mixture to a blender, and add the steamed glutinous rice. Blend until smooth. Careful for any splashes as the mixture should be quite hot!
In a medium heatproof bowl add two egg yolks (save the whites for something else!)
While whisking constantly, pour half of your hot blended rice/milk mixture into the bowl with the yolks to temper them. Whisk to incorporate.
Transfer what is remaining in the blender back to the original sauce pot, along with the tempered egg yolk mixture.
Add a generous pinch of salt.
Whisk the custard constantly over low heat until it thickens. About 5 minutes. When thick enough it should easily coat the back of a spoon, and when a finger is swiped across, the line should hold shape! see visual below
For a better texture, pour the custard through a sieve to get rid of any lumps of cooked egg yolk or rice. Discard what remains in the sieve.
If using an ice cream maker: Cover the bowl with plastic wrap so that it is touching the surface of the custard (this is so it doesn’t form a skin/film).
Refrigerate for 6 hours or until cold.
If using Ninja Creami: Transfer the sieved custard to your respective pint containers. This recipe should make enough for two pints.
Freeze them for 24 hours before spinning!
If using an Ice Cream Maker: Once the custard is cold you can churn it with your prepared ice cream basin. I spun mine for 15 minutes, it should be super thick!
If using a Ninja Creami: Spin the ice cream 3 times on the Ice Cream setting. When done, it should be thick and smooth.
Transfer to a container to store in the freezer. Or eat right away with sliced mango.
Once stored in the freezer, to enjoy again with the same desire texture, leave it out at room temperature for 15 minutes before eating.
Enjoy!!
