Black Sticky Rice Ice Cream Sundaes

Makes at least 8 Prep Time 24 hours   Rated:

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The Whole Scoop

This recipe was a big hitter in the Thai classes I have done waaaaay back in the past. Not strictly authentic, but certainly delicious, give it a go. It will surprise you. If the black rice puts you off a bit, just use regular white sticky rice. You will not need to soak it for quite as long or strain the rice grains out of the mixture. As for the Lime Coconut Butter Chips, these are quite addictive. I didn’t call them ‘chips’ for nothing…you have just one, and before you know it, the whole lot are gone.

Everything else is pretty standard and easy to make. I would make the Lime Coconut Butter Chips in advance of the ice cream, but then make sure you forget they are available for munching. (Just saying) or they may be gone before the ice cream has frozen.

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Need

Do

1  

Soak rice overnight in enough water to cover. When you are ready to begin, drain the rice.

2  

Place drained rice, sugar, coconut cream, water and pandan leaf into Thermomix bowl. Cook 60 min/90°C/speed 1. Cool slightly, remove pandan leaf.

3  

Strain rice out of liquid and place liquid into Thermomix bowl. Add eggs and cook 6 min/80°C/speed 4.

4  

Cool completely before freezing in a flat tray. Add a few of the reserved rice grains back into the mixture if texture is desired. If you are churning, there is no need to freeze the mix.

5  

Churn ice cream according to manufacturers instructions. Keep frozen until you are ready to serve the sundaes.

6  

Thermomix Method;

7  

Break up frozen mixture into large chunks and place about half into Thermomix bowl. Chop 10 sec/speed 10 before adding the remaining frozen mix.

8  

Blend 1 min/speed 10 with the aid of the spatula as needed.

9  

Serve ice cream with all the accompaniments on demand.

Served with

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