Similar tasting to the agave nectar recipe, this flavor is reminiscent of honey. Brown rice syrup, also referred to as Brown Rice Malt, is popular among people who follow a macrobiotic diet because it is a complex carbohydrate. It is not as sweet as sugar, so it requires a bit more to achieve the sweetness desired for ice cream.
1 cup whole milk
1 cup brown rice syrup
pinch kosher salt
2 cups heavy cream
1 to 2 teaspoons pure vanilla extract
Calories 264 (56% from fat) • carb. 28g • pro. 2g • fat 17g • sat. fat 13g • chol. 66mg • sod. 65mg • calc. 28mg • fiber 0g
1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, brown rice syrup and salt until the mixture is homogenous. Stir in the heavy cream and vanilla. Cover, refrigerate, 1 to 2 hours, or overnight.
2. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.