Desserts

Vanilla Ice Cream with Brown Rice Syrup

10 (1/2 cup servings)

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Vanilla Ice Cream with Brown Rice Syrup

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
  1. Vanilla Ice Cream with Brown Rice Syrup-1
  1. Vanilla Ice Cream with Brown Rice Syrup-1

Ingredients

  • 1 cup whole milk
    1cup brown rice syrup
  • pinch kosher salt
    2 cups heavy cream
    1 to 2 teaspoons pure vanilla extract

Preparation

  1. 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.
  3. 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.

This recipe was prepared with

Cuisinart Ice Cream and Gelato Maker

Cuisinart Ice Cream and Gelato Maker

$299.95
Cuisinart Frozen Yogurt - Ice Cream & Sorbet Maker

Cuisinart Frozen Yogurt - Ice Cream & Sorbet Maker

$69.95
Cuisinart Pure Indulgence 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker

Cuisinart Pure Indulgence 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker

$99.95

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