Summer has arrived and the rising heat and dry air can sometimes leave us feeling a bit frazzled, testing our patience in unexpected ways. But there’s something truly soothing about the rich, creamy embrace of coconut milk. And when you pair it with the subtle complexity of fragrant rice and the warmth of whole toasted cinnamon, you’ve got a summer treat that’s as nourishing as it is delightful.
Rice Pudding Ice Cream
Prep Time: 45 minutes + 4 hours Refrigeration | Cooking Time: 20 minutes | Serves: 6
INGREDIENTS
55g Spekko Jasmine rice
130g sugar
2 large eggs
12g cake flour
3g salt
300ml cup full-fat coconut milk
250ml cream
5ml vanilla paste
METHOD
Toast Spekko jasmine rice and cinnamon in a pan.
Remove from heat, pour in milk.
Cover and allow to steep for 30 minutes.
In a medium mixing bowl, beat the sugar and the eggs until thickened and pale yellow. Beat in flour and salt. Set aside.
Warm the coconut milk in a medium saucepan, slowly beat the hot coconut milk into the egg mixture.
Pour the entire mixture back into the saucepan, and place over low heat.
Stir constantly until the custard thickens enough to coat the back of a spoon.
Pour the custard through a fine-mesh strainer into a large clean bowl.
Allow the custard to cool slightly, then stir in the heavy cream and vanilla.
Cover the surface of the custard mixture with a piece of baking paper and refrigerate until chilled, at least 4 hours or overnight.
Churn the ice cream according to the ice cream churner’s manufacturer’s instructions.
Serve in a bowl with toasted coconut flakes or in a classic sugar cone.
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