R-ice Cream (Deluxe)¶
Milk rice gelato, inspired by Gelato di Riso from Polar 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¶
- Wash the rice in a sieve, and cook it on medium heat until very soft (~30min), together with the other ‘prep’ ingredients.
- Add "wet" ingredients and the cooked rice to empty Creami tub.
- Blend using an immersion blender on full speed.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- 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