This bamboo and toasted rice ice cream is a nutty, creamy, earthy dream perfumed with subtle woody notes from the bamboo and a popcorn-like warmth from the toasted rice.
Ingredients + Sourcing Tips
- Whole milk – The base of the ice cream. If using a different milkfat content, adjust the ratio of cream to compensate.
- Heavy cream – Milkfat is essential to provide a smooth mouthfeel and creamy texture.
- Bamboo leaves – Bamboo leaves are traditionally used to prevent sticking when steaming foods or for wrapping zhong in Chinese cuisine. Bamboo leaves impart a subtle woody and vegetal flavor. Make sure to soak the leaves in water before use to remove any dust or debris and to soften the leaves. Bamboo leaves are available from Chinese grocery stores in the dry pantry goods section.
- Glutinous rice – Also known as sweet rice or sticky rice, toasting glutinous rice unlocks a nutty, savory flavor that keeps the ice cream from leaning too vegetal or cloyingly sweet. The technique for toasting rice is inspired by Thai toasted rice, khao khua (ข้าว คั่ว). Both long or short grain glutinous rice will work in this recipe. Glutinous rice can be found at most Asian grocery stores.
- Granulated sugar – The main source of sweetness in this recipe; also known as sucrose.
- Dextrose – Dextrose is a simple sugar, chemically identical to glucose. It’s less sweet than sucrose and lowers the freezing point of the ice cream for a softer, more scoopable texture.
- Skim milk powder – Skim milk powder adds protein and non-fat milk solids, which improve creaminess, reduces ice crystals, and enhance the overall texture.
- Locust bean gum – Locust bean gum is a plant-derived stabilizer that inhibits ice crystal formation to maintain a smooth texture. Substitute an equal amount of your favorite ice cream stabilizer blend or 2 egg yolks + 10g cornstarch dissolved in 20g cold milk.
- Kosher salt – This recipe was tested with Diamond Crystal kosher salt, use half the amount of sea salt or iodized salt.
Bamboo and Toasted Rice Ice Cream
Ingredients
- 15 g bamboo leaves
- 30 g glutinous rice
- 300 mL heavy cream
- 400 mL whole milk
- 120 g granulated sugar
- 20 g dextrose sub granulated sugar
- 30 g skim milk powder
- 1/4 tsp kosher salt
- 1 g locust bean gum sub 2 large egg yolks + 10g cornstarch dissolved in 20g cold milk
Instructions
- Place 15 g bamboo leaves in a container and completely submerge in cool water. Bamboo leaves may be cut with scissors to fit the container. Soak for at least 15 minutes.
- In the meantime, place 30 g glutinous rice in a dry skillet and shake to distribute grains in a single layer. Set over medium heat, shaking frequently until rice is golden brown, about 10-15 minutes. Remove from heat and set aside.
- In a saucepot (3 quarts or larger) combine 400 mL whole milk, 300 mL heavy cream, and toasted glutinous rice. Shake off water from bamboo leaves and add to the saucepot.
- Bring the mixture to a simmer. Remove from heat, cover, and allow to steep for 30 minutes. Strain out the rice and bamboo leaves and return liquid to the pot.
- In a small bowl, combine 120 g granulated sugar, 20 g dextrose, and 1 g locust bean gum. Stir to disperse the stabilizer.
- Add the sugars, stabilizer, 30 g skim milk powder, and 1/4 tsp kosher salt to the saucepot, whisking well to incorporate. Add egg yolks and cornstarch slurry at this stage if substituting and whisk well to incorporate.
- Heat the mixture back over medium heat to 165F, stirring frequently. Maintain at 165F for 5 minutes for locust bean gum stabilizer to fully hydrate.If using egg yolks and cornstarch, heat mixture to 200F for cornstarch to fully gelatinize then remove from heat immediately.
- Transfer the cooked ice cream base to a heatproof container. Place heatproof container over the ice bath to cool. Once cool, cover and set in the fridge overnight, ideally at least 8 hours to develop body and flavor.
- Churn the ice cream base according to machine directions. Transfer to an airtight container and freeze for at least 4 hours to fully firm up.
Want more ice cream recipes? Check out my most popular ice cream recipe for Triple Toasted Vanilla Ice Cream.
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I wanted to love this ice cream SO much, I can imagine someone growing up eating food steamed with bamboo leaves would find this flavour fantastic. Sadly for me, who has tasted bamboo maybe once or twice, i found the flavour to be slightly overwhelming and super distinct… definitely an acquired taste! I wasn’t expecting it to pack such a punch since it was only steeping for 30 mins (and i assumed they’d be similar to bay leaves, very subtle) but it blew me away… it starts off gently sweet and nutty, then it’s a sudden explosion of bamboo and toasty rice! Super cool experience 🙂
If you aren’t used to the taste of bamboo, I’d suggest adding less at first and seeing how you like it, but otherwise this is a fantastic recipe as always
I really love all your recipes! I did tweak this recipe a little based on what I had on hand, but I tried to make it as close as possible. The toasted rice added such a nice nuttiness. I recently got an ice cream maker and have been wanting to branch out in flavors and I am very inspired by you! Thank you for the content you post, as an artist and foodie, I really look up to you!
Thank you for the kind words, Mabel. I’m so thrilled that you gave this recipe a try with the toasted rice!