One could write an historical epic on the virtues of rice. It’s been part of tradition and culture for millennia, representative as humanity itself. A multitude of colour, shape, size, texture and purpose.
“It’s just an ice cream, tasting of toasted rice and sweet chai tea, staring at you in your mouth, asking you to lick it.” – Asher Stoltz
1 cup basmati rice toasted
1 chai teabag – we used Rooibos Chai
100g fine white sugar
1 vanilla pod
5 egg yolks – extra large or jumbo
3 cups full cream milk
1 tub of whipping cream
desiccated coconut – toasted
Toast the rice in a dry pan until fragrant and golden. After, pound or work the rice in a mortar and pestle or grain mill until it just begins to crack.
Now, put the milk, cream and sugar in a heavy based saucepan. Heat slowly, place the tea bag and a vanilla pod into the mixture. Bring to the boil.
Take off the heat and add the cracked basmati rice. Let steep for 10-15 minutes. Longer if you have time or patience. The longer it steeps, the more ricey and nutty it will be.
In a mixing bowl, whisk together the egg yolks with the remaining sugar until creamed and fluffy.
Pour the rice and milk mixture through a strainer and then slowly add this strained mix to the egg and sugar mix. Slowly combining.
Make a double boiler and then very gently heat the custard stirring continuously for 10 minutes.
At this point you can strain the mixture again to get it extra smooth.
Place into a bowl and into the fridge to chill for a couple of hours.
Now it’s ready to go into your ice cream machine. If you don’t have one, place the bowl in the freezer and continue to stir and beat every 45 minutes until creamy and delicious.
Toast some desiccated coconut and pour it into a bowl. Scoop your ice cream into a cone and roll the ice cream liberally in the coconut.
Serve with black sesame brittle (or any brittle) for an extra crunch.
Recipes & Text: Asher Stoltz | Photography: Elsa Young