Jasmine rice ice cream with dulce de leche and wasabi

The aromatic, somewhat floral flavour of jasmine rice is presented in a sweet setting thanks to this incredible ice cream recipe from Tom Anglesea. Paired with a spoonful of caramel, rice crackers for crunch and a top note of wasabi which, while it might sound strange, works incredibly well.

This recipe will leave you with plenty of leftover crackers and ice cream, but keep the crackers in an airtight container and the ice cream in the freezer and they'll last for ages. You could also omit the crackers for a simpler, quicker dish.

First published in 2020
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Ingredients

Metric

Imperial

Ice cream

  • 350g of jasmine rice
  • 500ml of whole milk
  • 750ml of double cream
  • 397g of condensed milk, (1 tin)

Rice crackers

  • 100g of jasmine rice
  • 400ml of water
  • vegetable oil, for deep-frying
  • milk powder, for dusting

To serve

  • 1 tin of dulce de leche
  • fresh wasabi, grated, or wasabi paste

Equipment

  • Ice cream maker
  • Food processor or blender
  • Dehydrator

Method

1
To make the ice cream, bring the milk and cream to the boil in a pan. Place the jasmine rice in a large bowl and pour the boiling milk over the grains. Cover and leave to infuse overnight in the fridge
  • 500ml of whole milk
  • 750ml of double cream
  • 350g of jasmine rice
2
The next day, strain the mixture through a sieve and discard the rice. Mix the infused milk-cream mixture with the tin of condensed milk, then churn in an ice cream maker until just frozen. Transfer to the freezer until ready to serve
  • 397g of condensed milk, (1 tin)
3
To make the crackers, boil the rice in the water until overcooked and very soft (about 20 minutes). Transfer the wet mixture to a food processor and blitz until smooth, then spread the paste out on silpat mats or baking trays lined with baking paper, to the thickness of a 2p coin
4
Dehydrate the sheets in a dehydrator or oven set to 60°C, until they have a bend in them but will snap (about 4-5 hours)
5
When the crackers have dehydrated, bring a deep-fat fryer or deep pan of oil to 190°C. Break the crackers into pieces and, in batches, deep-fry in the oil for a few minutes until they puff up. Drain on kitchen paper and sprinkle with milk powder
  • vegetable oil, for deep-frying
  • milk powder, for dusting
6
To serve, add a spoonful of dulce de leche to the bottom of each bowl. Top with a rice cracker, then place a spoonful of the jasmine rice ice cream within it. Top with a little wasabi paste or freshly grated wasabi, then place another cracker on top
  • 1 tin of dulce de leche
  • fresh wasabi, grated, or wasabi paste
First published in 2020
discover more:
share recipe:

An exciting, prolific and incredibly inventive chef, Tom Anglesea's constantly changing dishes at The Laughing Heart are always a joy to eat.

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