Vanilla Ice Cream with Brown Rice Syrup

Cuisinart original

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.


10 (1/2 cup servings)


1          cup whole milk
1          cup brown rice syrup

pinch kosher salt
2          cups heavy cream
1 to 2    teaspoons pure vanilla extract

Nutritional information

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.