Recipe courtesy of Hannah Bae, Noona's Ice Cream: "For this recipe, I use dextrose and guar gum for an eggless ice cream base with a balanced sweetness. I also use tamari for a subtle umami. After making the toasted rice ice cream, there will be leftover toasted rice remnants from which you can make a delicious rice pudding. The recipe for that is also below." —Food52
Test Kitchen Notes
Featured in: How This Korean-American Ice Cream Maker Churned Memory Into a Career. —The Editors
- Prep time 4 hours
- Cook time 1 hour 20 minutes
- Makes 1 quart (2 pints)
- Toasted rice ice cream
dextrose (grape sugar)
malted milk powder
(1/4 teaspoon) fine sea salt
- Nurungji rice pudding (optional)
whole milk, divided
Leftover toasted rice (reserved from ice cream recipe)
fine sea salt
- Dry-roast the brown rice on a pan over low-medium heat, or preheat oven to 450°F (232°C) and dry-roast the brown rice on a baking sheet tray for about 20 to 30 minutes or until most of the rice kernels are browned with an almost burnt look.
- While the brown rice is roasting, pour the 500g whole milk into a bowl. You’ll be popping this bowl into the freezer, so make sure it isn’t too big.
- Once the rice has been roasted, carefully and immediately pour the rice onto the milk. (Note: Initially, the milk will sizzle a bit due to the heat of the rice.) Cover the bowl and pop in the freezer for 35 minutes.
- While the rice steeped in milk is cooling, combine in a 4-quart saucepan the heavy cream, sugar, malted milk powder, guar gum, and dextrose, whisking it until smooth. (I add the tamari and salt after the ice cream starts churning because the ingredients can affect the rate at which the ice cream freezes.)
- Bring to a rolling boil at medium-high heat and simmer until the mixture has slightly thickened. Remove from heat.
- Your toasted rice milk in the freezer should be cold by now. Strain the rice out. (Press on the rice with a spatula to completely strain liquid out.) Keep the strained rice in your refrigerator to make rice pudding.
- Combine the strained toasted rice milk with the cream mixture from Step 4. Pour this into a 1-gallon ziploc bag and pop in the freezer until cold.
- When ready to churn ice cream, pull out the ice cream base from the freezer. Churn ice cream.
- When ice cream is soft and gaining texture and body, add a drop of tamari.
- When ice cream is almost ready, add salt.
- When ice cream is creamy and thick and finished churning, place into a container. Freeze ice cream in the coldest part of your freezer for at least 4 hours.
- Optional rice pudding: In a large saucepan, combine 360g milk, reserved toasted rice, sugar, and salt. Bring to a boil over medium-high heat. Reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer. Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken to consistency of yogurt. Once thickened, remove from heat. Let cool and then refrigerate. The last 60 grams of milk is stirred in just before serving. Sprinkle with anything your heart desires. (I like to rotate between cinnamon, matcha, ground vanilla and tamari for umami.)