Desserts
Vanilla Ice Cream with Brown Rice Syrup
Makes 10 1/2 cup servings
Vanilla Ice Cream with Brown Rice Syrup
Makes 10 1/2 cup servings
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.
Calories 264 (56% from fat)
carb. 28g
pro. 2g
fat 17g
sat. fat 13g
chol. 66mg
sod. 65mg
calc. 28mg
fiber 0g
carb. 28g
pro. 2g
fat 17g
sat. fat 13g
chol. 66mg
sod. 65mg
calc. 28mg
fiber 0g
Ingredients
- 1 cup whole milk
- 1 cup brown rice syrup
- 1 pinch kosher salt
- 2 cups heavy cream
- 1 to 2 teaspoons pure vanilla extract
Preparation
- 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.
- 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.