The first time I whipped up a batch of Double Jasmine & Burnt Honey Rice-Cream, I couldn’t believe how such simple ingredients could come together to create something truly spectacular. Imagine a silky, creamy dessert where the delicate fragrance of jasmine rice dances on your palate, perfectly balanced by the rich, caramel undertones of burnt honey. As the summer heat begins to take over, this eggless ice cream is my go-to treat—a delightful escape from mundane store-bought options that never quite hit the mark.
In just under an hour, you’ll have a luxurious dessert that’s not only easy to whip up but also a true conversation starter at gatherings. Perfect for impressing guests or simply treating yourself after a long day, this rice-cream blends Eastern elegance with a dash of Western indulgence, making it an unforgettable addition to any menu. Ready to dive into this floral-inspired delight? Let’s get started!
Why is Double Jasmine & Burnt Honey Rice-Cream Unique?
Luscious Creaminess: This egg-free delight offers a rich and velvety texture that’s simply irresistible.
Floral Elegance: The jasmine rice and tea infuse a unique aromatic profile, elevating your dessert game.
Perfect for Gatherings: Its stunning presentation makes it an eye-catching centerpiece at any gathering or special occasion.
Quick Prep: In under an hour, you can create a gourmet ice cream that rivals any artisanal shop.
Versatile Flavor: Feel free to explore other floral teas or sweetness options, making it adaptable for different palates.
Satisfy Your Sweet Tooth: Perfect for a hot day or a comforting evening treat, it’s a delightful break from the ordinary. For more homemade ice cream inspiration, check out our guide on making no-churn desserts.
Double Jasmine & Burnt Honey Rice-Cream Ingredients
• Get ready to craft a floral masterpiece!
For the Ice-Cream Base
- Heavy Cream – Adds richness and a smooth texture; no substitutions—essential for creaminess.
- 2% Milk – Provides a lighter texture and balances the cream; can substitute with whole milk for more richness.
- Skim Milk Powder – Improves the texture and body of the ice cream; no known substitutes—integral for creaminess.
- Granulated Sugar – Adds sweetness; can be replaced with honey or alternative sweeteners (adjust to taste).
- Xanthan Gum – Acts as a stabilizer to prevent ice crystallization; use sparingly as little goes a long way—do not omit.
- Salt – Enhances flavors of all components; essential.
For the Floral Infusion
- Jasmine Rice (toasted & ground) – Provides floral flavor; toasting enhances aroma—no substitutions, process before use.
- Jasmine Tea (ground) – Adds aromatic complexity; other floral teas can be used but will change the flavor profile.
For the Sweetness
- Honey (burnt) – Contributes sweetness and depth of flavor; any variety works, but burnt honey is recommended for a unique taste.
How to Make Double Jasmine & Burnt Honey Rice-Cream
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Prepare Ingredients: Start by freezing your ice cream maker bowl for 24 hours. Next, toast the jasmine rice in a dry pan over medium heat until it turns golden brown, about 5-8 minutes. Once done, grind the toasted rice and jasmine tea until fine for a smooth infusion.
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Mix Dry Ingredients: In a medium bowl, whisk together the skim milk powder, xanthan gum, and granulated sugar. Make sure to distribute the xanthan gum evenly to prevent clumping; this step is important for texture!
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Infuse Milk: In a saucepan, combine the heavy cream, 2% milk, and the dry mixture, along with the toasted ground rice and jasmine tea. Simmer gently over low heat for about 10 minutes, stirring regularly until the flavors meld beautifully.
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Burn Honey: In a separate pan, heat honey over medium heat until it reaches a dark amber color, about 5-7 minutes. Remember to swirl the pan instead of stirring to achieve even caramelization without burning.
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Combine Mixtures: Gradually add the burnt honey into the infused milk mixture while whisking, ensuring it’s well mixed. Stir in a pinch of salt to elevate the overall flavors.
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Strain Base: Pour the mixture through a fine sieve to remove any solids, giving you a smooth base. Allow it to cool, then refrigerate it to infuse flavors for 5-6 hours or overnight for a richer taste.
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Churn: When ready, churn the mixture in your ice cream maker for about 20 minutes until it thickens. If using a Ninja Creami, freeze the prepared base for 24 hours before spinning it 2-3 times.
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Store or Serve: Transfer your creamy creation to an airtight container and freeze for later, or savor immediately! For the best texture, allow it to sit at room temperature for 5-10 minutes before serving.
Optional: Serve with crushed Digestive Cookies or a drizzle of honey for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Double Jasmine & Burnt Honey Rice-Cream preparations are perfect for busy home cooks looking to streamline dessert planning! You can prepare the base mix up to 24 hours in advance by following steps 1 through 6 and storing the cooled mixture in the refrigerator. Be sure to cover it tightly to maintain freshness and prevent any unwanted flavors from seeping in. When you’re ready to enjoy this gorgeous ice cream, simply churn the chilled base in your ice cream maker for about 20 minutes. This method ensures your rice-cream retains its silky texture and floral aroma, delivering equally delicious results with minimal effort on busy days!
Double Jasmine & Burnt Honey Rice-Cream Variations
Feel free to explore these delightful twists and substitutions for your Double Jasmine & Burnt Honey Rice-Cream, making it truly your own!
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Coconut Milk: Substitute part of the 2% milk with full-fat coconut milk for a tropical, rich flavor that enhances creaminess.
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Maple Syrup: Swap granulated sugar for pure maple syrup, giving your rice-cream a new depth of sweetness with a hint of woodsy flavor.
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Basmati Rice: Use basmati rice in place of jasmine for a nutty twist; toast it just like regular jasmine rice for added texture.
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Lavender Tea: Infuse with lavender tea instead of jasmine for a soothing, fragrant profile—perfect for aromatherapy at dessert time.
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Cardamom Sprinkle: Add a pinch of ground cardamom to the milk mixture for a warm spice that amplifies the floral notes beautifully.
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Chili Flake Kick: Incorporate a pinch of chili flakes in the honey for a sweet and spicy surprise that tantalizes your taste buds.
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Plant-Based Cream: Use coconut or almond cream instead of heavy cream for a dairy-free version that still satisfies your creamy cravings.
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Peanut Butter Swirl: For a nutty flavor, add a generous spoonful of peanut butter right before pouring into the ice cream maker for a decadent twist.
Storage Tips for Double Jasmine & Burnt Honey Rice-Cream
Fridge: Store any leftover rice-cream in an airtight container for up to 3 days. This will help maintain its creamy texture and floral notes.
Freezer: When freezing, transfer the rice-cream to a well-sealed airtight container. It’s best enjoyed within two weeks for optimal flavor, but it can last up to a month.
Serving Suggestion: Before serving, let the Double Jasmine & Burnt Honey Rice-Cream sit at room temperature for about 5-10 minutes. This will soften it slightly for easier scooping.
Reheating: Avoid reheating this dessert; instead, serve it chilled or slightly softened to experience its delightful creamy texture fully.
Expert Tips for Double Jasmine & Burnt Honey Rice-Cream
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Ingredient Quality: Use fresh jasmine rice and high-quality honey for the best flavor in your ice cream. Fresh ingredients elevate the whole experience.
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Chill Time Matters: Don’t rush the cooling process; allowing the mixture to chill in the fridge for 5-6 hours deepens the flavors and enhances the overall texture.
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Pre-Toast Rice: Toasting jasmine rice not only adds depth to the flavor but also enhances the delicate floral notes in the ice cream.
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Strain Well: Make sure to strain the mixture thoroughly to eliminate any solids; a smooth texture is key to enjoying your Double Jasmine & Burnt Honey Rice-Cream.
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Monitor Churning Time: Over-churning can create a grainy texture, while under-churning may leave it too soft. Aim for about 20 minutes for optimal creaminess.
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Storing Tips: Keep your ice cream in an airtight container to prevent freezer burn; enjoy it within two weeks for the best quality and flavor!
What to Serve with Double Jasmine & Burnt Honey Rice-Cream?
Imagine the dreamy flavors and textures that can elevate your dessert experience beyond just the rice-cream itself.
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Crushed Digestive Cookies: Their crumbly, buttery texture adds a contrasting crunch that pairs beautifully with the creaminess of the rice-cream.
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Fresh Berries: Strawberries or raspberries bring a burst of tartness that brightens the floral notes and enhances overall sweetness.
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Honey Drizzle: A simple drizzle of raw honey not only complements the burnt honey notes but also adds an enticing sheen to the dessert.
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Toasted Nuts: Sprinkling caramelized pistachios or almonds imparts a nutty flavor and a satisfying crunch, creating a delightful harmony with creamy elements.
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Mint Leaves: A sprinkle of fresh mint leaves not only adds a pop of color but also infuses a refreshing herbal note that balances sweetness beautifully.
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Sparkling Water: Pair your rice-cream with a glass of sparkling water infused with lemon or lime to cleanse the palate between each creamy spoonful, enhancing the flavors.
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Jasmine Tea: Serve a cup of jasmine tea alongside your dessert to echo the floral tones of the rice-cream, creating a beautifully cohesive flavor experience.
Double Jasmine & Burnt Honey Rice-Cream Recipe FAQs
What should I look for when selecting jasmine rice?
Absolutely! When choosing jasmine rice, go for grains that are clean and shiny without any dark spots or off odors. The rice should feel slightly sticky when cooked, which guarantees that it will contribute to the creamy texture of your rice-cream. Always opt for freshly packaged rice for the best flavor.
How should I store leftover Double Jasmine & Burnt Honey Rice-Cream?
For optimal flavor and texture, store any leftover rice-cream in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, transfer it to a well-sealed airtight container. Although it’s best enjoyed within two weeks, it can last in the freezer for up to a month!
Can I freeze Double Jasmine & Burnt Honey Rice-Cream? If so, how?
Yes, indeed! To freeze, simply transfer your rice-cream into an airtight container, smoothing the top to prevent air exposure. Ensure it’s tightly sealed and placed in the coldest part of your freezer. To enjoy, let it sit at room temperature for about 5-10 minutes before scooping. This slight thawing helps restore its creamy texture.
What can I do if my ice cream mixture is too icy or hard after churning?
Very! If your Double Jasmine & Burnt Honey Rice-Cream turns out icy or hard after churning, it could be due to under-infusion of flavors or insufficient churning. To troubleshoot, ensure you are simmering the base long enough to meld flavors, and when churning, aim for about 20 minutes for a smooth mixture. If it’s too hard after freezing, let it sit at room temperature for a few minutes to soften.
Are there any dietary considerations for this recipe?
Of course! This recipe is egg-free and can be made dairy-free by substituting the heavy cream and milk with appropriate plant-based alternatives, like coconut cream and almond milk. However, when making substitutions, be mindful that it may change the flavor profile. Always check for allergies related to honey and ensure it’s suitable for your guests.
Indulge in Double Jasmine & Burnt Honey Rice-Cream Bliss
Ingredients
Equipment
Method
- Start by freezing your ice cream maker bowl for 24 hours.
- Toast the jasmine rice in a dry pan over medium heat until golden brown, about 5-8 minutes.
- Grind the toasted rice and jasmine tea until fine.
- In a medium bowl, whisk together the skim milk powder, xanthan gum, and granulated sugar.
- Combine the heavy cream, 2% milk, and the dry mixture in a saucepan.
- Simmer gently over low heat for about 10 minutes, stirring regularly.
- In a separate pan, heat honey over medium heat until dark amber, about 5-7 minutes.
- Gradually add burnt honey into the infused milk mixture while whisking.
- Stir in a pinch of salt.
- Pour the mixture through a fine sieve to remove solids and allow it to cool.
- Refrigerate the mixture to infuse flavors for 5-6 hours or overnight.
- Churn the mixture in your ice cream maker for about 20 minutes until thickened.
- If using a Ninja Creami, freeze the base for 24 hours before spinning it 2-3 times.
- Transfer to an airtight container and freeze for later or serve immediately.
- Let sit at room temperature for 5-10 minutes before serving.