Jasmine rice ice cream with dulce de leche and wasabi

  • Dessert
  • medium
  • 10
  • 50 minutes, plus dehydrating, freezing and overnight infusing time

PT50M

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Ingredients

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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
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
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