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The Wordsmith's Forge
The Writing & Other Projects of Elizabeth Barrette
ysabetwordsmith
ysabetwordsmith
Strawberry Ricecream
I thought I had posted this recipe earlier, but apparently not. Here it is now -- a nondairy frozen dessert made with rice milk.


Strawberry Ricecream


Ingredients:
2 cups frozen strawberries, thawed
1 tablespoon lemon juice
1 cup organic pure cane sugar, divided
3 cups rice milk
1 teaspoon vanilla extract


Directions:

Place thawed strawberries in a small bowl. If they still have leaves or stems attached, remove all the green parts. Add 1/3 cup of the sugar. Add 1 tablespoon lemon juice. Stir. Cover bowl with plastic wrap and leave it to macerate at room temperature for two hours, stirring occasionally.

Pour 3 cups of rice milk into a large mixing bowl. Add the remaining 2/3 cup of sugar. Mix with a whisk until the sugar is dissolved. Add one teaspoon of vanilla extract and mix thoroughly. Carefully add just the juices from the bowl of strawberries. Mix. Re-cover the bowl of strawberries.

Set up the ice cream machine and turn it on. Pour the rice milk into the ice cream machine and freeze for 35 minutes.

Add the strawberries to the ricecream and freeze for another 5 minutes.

Turn off the ice cream machine. Transfer the ricecream to a container and put it in the freezer to finish setting.


Notes:

For this recipe I used home-picked wild strawberries, organic pure cane sugar, and organic original/unflavored rice milk. Ordinary commercial strawberries would work about as well. Other soft fruit such as raspberries or peaches could be substituted easily.

Organic pure cane sugar is a pale buff color, very slightly moist, with a faint flavor of caramel or molasses.

Rice milk also comes in vanilla flavor and would probably make excellent ricecream. Yes, I invented the word “ricecream” – what else was I going to call this stuff? Rice milk behaves differently than cow milk when frozen. First, it’s not opaque; it’s kind of a translucent whitish color. So fruit colors tend to come through more intensely: strawberries make a deeper pink ricecream than they do icecream, and the black raspberry batch of ricecream I made last summer was so deep a purple it was almost black. Second, ricecream sets a lot harder than icecream. It would make excellent popsicles if put into a popsicle mold instead of an ice cream machine. Third, it freezes slower than cow milk so it needs to be churned longer in an ice cream machine.

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4 comments or Leave a comment
Comments
stars_in_return From: stars_in_return Date: October 24th, 2008 04:21 am (UTC) (Link)
You rock. I am going to send this to my sister and tell her she must make it!
ysabetwordsmith From: ysabetwordsmith Date: October 24th, 2008 04:43 am (UTC) (Link)

Thank you!

I'm glad you like the recipe.
talithakalago From: talithakalago Date: October 29th, 2008 05:07 am (UTC) (Link)
Have you tried making icecream with coconut milk yet? I do, it's AMAZING.
ysabetwordsmith From: ysabetwordsmith Date: October 29th, 2008 10:56 pm (UTC) (Link)

Yes!

It's in the Lakshmi's Mango Ice Cream that I devised for an Indian feast.
4 comments or Leave a comment