Ingredients for Toasted Pecan Rice Cream
- Milk
- Heavy Cream
- Vanilla
- Eggs
- Sugar
- Salt
- Jasmine Rice
- 1/2 cup pecan halves
- Caramel Sauce
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How to Make Toasted Pecan Rice Cream
- Toast 1/2 cup pecan halves in a dry skillet over medium heat until fragrant and lightly browned. Set aside to cool.
- Cook 1 cup Jasmati rice according to package directions. Let cool completely.
- In a blender, combine the cooled rice, 1 cup heavy cream, 1/2 cup whole milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt.
- Blend until completely smooth and creamy.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (typically 20-30 minutes).
- Once churned, gently fold in the toasted pecans.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up completely before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
407g
Fat
195g
Carbs
79g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Fruit Rice Frozen Desserts Nuts Eggs Food Processor Blender Dietary Low Sodium Gluten Free Comfort Food Free Of Something Low In Something Pasta Rice And Grains Taste Mood Sweet Equipment Small Appliance Number Of Servings Presentation Served Cold
