Rice Flour Ice Cream

4 servings

180 minutes

Rice flour ice cream is a true embodiment of Thai gastronomic elegance. This dessert, rooted in ancient traditions, surprises with its delicate, velvety flavor featuring light nutty notes of pistachios and subtle aromas of cardamom and vanilla. Its preparation requires patience, but the meticulous work on texture makes the ice cream so delightful. Unlike classic creamy desserts, it has a unique density and slightly firmer consistency due to the rice flour. As it melts, it reveals its depth of flavor, allowing one to experience the exotic nature of Thai cuisine. This ice cream perfectly complements hot summer days and pairs wonderfully with fruits or sweet syrups, creating a harmony of flavors and enjoyment in every bite.

Energy value per serving

• Calories: 644.4
• Proteins: 21.3g
• Fats: 16g
• Carbohydrates: 104.4g

Ingredients

• Rice flour: 2 tbsp
• Sugar: 300 g
• Whole milk: 2 l
• Vanillin: pinch
• Ground cardamom: pinch
• Crushed pistachios: 4 tbsp

Cooking steps

1. Mix rice flour and 6 tablespoons of milk until smooth.

   Required ingredients:

   • Rice flour: 2 tablespoons
   • Whole milk: 2 l

2. Boil the remaining milk for about 45 minutes until the volume is reduced by one third.

   Required ingredients:

   • Whole milk: 2 l

3. Add the rice mixture, pistachios, and sugar.

   Required ingredients:

   • Rice flour: 2 tablespoons
   • Crushed pistachios: 4 tablespoons
   • Sugar: 300 g

4. Boil for another 10 minutes. Remove from heat, add cardamom and vanillin.

   Required ingredients:

   • Whole milk: 2 l
   • Ground cardamom:  pinch
   • Vanillin:  pinch

5. Cool to room temperature, then pour into molds and place in the freezer.

6. Stir the ice cream every 20-30 minutes to break up the formed ice crystals until the mixture thickens completely.

7. Serve slightly thawed, as this ice cream is significantly harder than usual.