SUSHI-RICE ICE CREAM

Makes about 3 cups

Ingredients:

- 1/2 cup sushi rice (japanese short-grain rice)

- 1 cup whole milk

- 2 teaspoons glucose

- 2 large egg yolks

- 1/4 cup granulated sugar

- About 2 tablespoons rice vinegar

- Kosher salt

Rinse the rice in a sieve under cold running water until the water runs clear. Put the rice a heavy small saucepan, add 2/3 cup cold water, cover, and bring the water to a simmer over high heat. Reduce the heat to medium-low and simmer gently until the rice is tender and the water has been absorbed, about 18 minutes. Removes from the heat. 

Add enough water to the cooked rice to cover it by 3 inches, then stir to blend. Using a strainer or a mesh spoon, transfer the rice to a blender, preferably a  Vitamix, and puree, adding just enough of the rice water to create a smooth, thick mixture. 

Combine the milk and glucose in a heavy medium saucepan and bring to just below a simmer over medium-high heat. 

Meanwhile, whisk the egg yolks and sugar in a medium bowl until thick and lemon-colored. Slowly add half of the hot milk to the egg mixture, mixing constantly. Pour the tempered egg mixture back into the remaining milk and cook over low heat, stirring constantly with a silicone spatula, until the custard thickens enough to coat the back of a spoon, about 8 minutes; do not allow it to simmer. 

Stir 1 1/2 cups of the rice puree into the custard. Season to taste with the vinegar and salt. 

Freeze the custard mixture in an ice cream maker following the manufacturer's instructions. Pack the ice cream into a freezer container and cover with plastic wrap pressed directly onto the surface of the ice cream, and then the lid. Freeze until scoopable. (The ice cream can be stored in the freezer for up to 2 weeks.)

Sumber buku: Ludo lefebvre, Ludobites, 2012