Double Jasmine & Burnt Honey Rice-Cream is a beautifully aromatic dessert that combines the gentle floral notes of jasmine with the deep, caramelized richness of burnt honey. Creamy rice creates a smooth and comforting base, while the double infusion of jasmine adds a delicate fragrance throughout. The burnt honey brings a subtle smoky sweetness, making this dessert both elegant and soothing with a perfectly balanced flavor in every spoonful.

Ingredients

For Double Jasmine & Burnt Honey Rice-Cream:

• 250g Heavy Cream
• 400g 2% Milk
• 60g skim milk powder
• 50g granulated sugar
• 0.8g xanthan gum
• 1g salt
• 20g Jasmine Rice, toasted & ground
• 10g Jasmine Tea, ground
• 75g Honey

Instructions

• Toast the Rice: Place the jasmine rice in a dry pan over medium heat and toast until lightly golden and fragrant. Allow it to cool, then grind into a coarse powder.
• Prepare the Dry Mix: In a bowl, whisk together the granulated sugar, skim milk powder, xanthan gum, and salt. This ensures the stabilizer blends evenly into the base.
• Heat the Dairy Base: In a saucepan, combine the heavy cream and 2% milk. Heat over medium heat until warm but not boiling.
• Incorporate the Dry Ingredients: Gradually whisk the dry mixture into the warm dairy base, stirring continuously until fully dissolved and smooth.
• Infuse the Jasmine Flavors: Add the ground toasted jasmine rice and ground jasmine tea. Let the mixture gently simmer for about 10–15 minutes, allowing the flavors to infuse into the cream.
• Add the Honey: Stir in the honey until fully dissolved, creating a lightly caramelized sweetness throughout the base.
• Strain and Chill: Strain the mixture through a fine sieve to remove the rice and tea solids. Let the base cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Churn the Ice Cream: Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
• Freeze to Set: Transfer the churned rice-cream to an airtight container and freeze for 3–4 hours until firm.

Recipe from Eve Giordani