Toasted Rice Ice Cream
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 11hrs 10mins
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- Serves
- 6
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- Calories
- 591
This Korean-inspired toasted rice ice cream captures the deep, nutty flavour of toasted rice in a smooth, velvety ice cream. Store in the freezer for up to 6 months. Remember to place the freezer bowl in the freezer 24 hours in advance.
recipe updated Sep 9, 2025
Ingredients
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- Brown rice
- 80 g
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- Whole milk
- 400 g
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- Whipping cream
- 600 g
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- Egg yolk
- 6
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- Caster sugar
- 120 g
Tools
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Stove
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Cooking Chef XL
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Frying pan
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Sieve
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Airtight container
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Frozen dessert maker attachment
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Jug
Step preview
- Add rice into a frying pan
- Cook, stirring occasionally, until the rice is brown and toasted - 5 minutes, medium heat
- Fit the Creaming Beater
- Add the ingredients into the appliance bowl
- Then add the toasted rice and fit the splashguard
- Cook until combined - 2 minutes, 105ºC, speed Stir 1
- Transfer the mixture into a jug and cover with plastic wrap
- Let steep - 10 minutes
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk until pale - 2 minutes, speed 4
- Then slowly add the hot milk, cream and rice mixture while the machine is running
- Whisk until combined - 3 minutes, speed 1
- Remove the Whisk Tool and fit the Creaming Beater
- Cook until thickened - 15 minutes, 85ºC, speed Stir 1
- Strain the mixture through a fine mesh sieve into a clean bowl
- Cover the bowl with plastic wrap and discard the rice left in the sieve
- Chill in the fridge - 2 hours
- Attach the Frozen Dessert Maker attachment to the machine
- Start the machine, slowly pour the chilled custard mixture and mix - 30 minutes, speed Min
- Transfer the ice cream into an airtight container
- Chill in the freezer overnight until set
- Serve