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