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R-ice Cream (Deluxe)

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

Process on Lite Ice Cream.

Spun Ice Cream

Rating: 😋 (untested)

INGREDIENTS

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

Prep

  • 300ml Almond milk (unsweetened) [REWE Bio] • with guar gum (<1.5g)
  • 75g Paella Rice (Bomba) [Santo Tomas] • Wash the rice; can use any short grain rice
  • 40g Xylitol • POD = 100%; GI = 7
  • 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

Dry

  • 15g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 4g Vanilla Bean Powder [InterVanilla]

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. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
  4. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
  5. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
  6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  7. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 101.5 kcal; fat 2.8g; carbs 18.0g; sugar 1.8g; protein 2.5g; salt 0.3g
  • Nutritional values per ½ Deluxe Tub: 360g; 365.5 kcal; fat 10.1g; carbs 64.9g; sugar 6.4g; protein 8.9g; salt 1.2g
  • Nutritional values total: 708g; 718.8 kcal; fat 19.9g; carbs 127.6g; sugar 12.5g; protein 17.4g; salt 2.3g
  • FPDF / PAC (target 20..30): 28.96
  • Protein / Energy Ratio (ok=12%; hi=20%): 9.69% • LOW-FAT • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 23.1g • 3.3%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.