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R-ice Cream (Deluxe)

Milk rice gelato, inspired by Gelato di Riso from Polar Ice Cream.

Spun Ice Cream

Process on Sorbet.

Rating: 😋 (untested)

INGREDIENTS

ℹ️ Brand names are in square brackets [...].

Prep

  • 300ml Almond milk (unsweetened) [REWE Bio] • with guar gum (<1.5g)
  • 50g Paella Rice (Bomba) [Santo Tomas] • Wash the rice; can use any short grain rice
  • 30g Erythritol (E968) • POD = 75%
  • 20g Xylitol • POD = 100%; GI = 7
  • 4g Vanilla Bean Powder [InterVanilla]
  • 3g Cinnamon (Ceylon) • 1tsp = 3g
  • 1g Salt

Wet

  • 200ml Skim Milk 1.5% [Weihenstephan]
  • 50g Cream Cheese 23% [Exquisa]
  • 10g Glycerin (E422, VG) [hd-line] • POD = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Cookies&Cream [Nick’s] • with stevia

Fill to MAX

  • 42ml Water to MAX line

DIRECTIONS

  1. Wash the rice in a sieve, and cook it on medium heat until very soft (~30min), together with the other ‘prep’ ingredients.
  2. Add "wet" ingredients and the cooked rice to empty Creami tub.
  3. Blend using an immersion blender on full speed.
  4. Add remaining ingredients (to the MAX line) and stir with a spoon.
  5. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  6. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 80.0 kcal; fat 2.7g; carbs 15.3g; sugar 1.7g; protein 2.2g; salt 0.3g
  • Nutritional values per ½ Deluxe Tub: 360g; 288.2 kcal; fat 9.8g; carbs 55.1g; sugar 6.0g; protein 7.8g; salt 1.0g
  • Nutritional values total: 720g; 576.3 kcal; fat 19.7g; carbs 110.2g; sugar 11.9g; protein 15.7g; salt 2.0g
  • FPDF / PAC (target 20..30): 31.08
  • Protein / Energy Ratio (ok=12%; hi=20%): 10.86% • LOW-FAT • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 23.1g • 3.2%
  • Jun 1, 2025: Rice reduced to 2/3; no extra thickeners