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Thursday, 1 November 2012

Low fat strawberry ice cream using rice flour



 
Yield: 4x100ml ice cream


Ingredients
Rice milk ice cream:
150g organic low fat milk
100g organic low fat milk
40g raw sugar
15g rice flour
30g water
Pinch of salt

Basic ingredients: low fat milk and
rice flour.

Strawberry topping:
80g fresh strawberry, diced
15g icing sugar


Coat the diced strawberry with icing sugar and store in the fridge.
Keep 3/4 to blend with the ice cream,& keep 1/4 for topping.
If you are not using a blender or food processor, you may purée the 3/4portion of the strawberry using a fork.

Mix the cut strawberries with
15g of icing sugar.


Use 3/4 of the strawberries to blend
with the milk, and 1/4 for topping.

Ice bath
1 tray of ice cubes
100ml cold water

The ice bath.

Directions:
1. Chill one metal mixing bowl and another bigger bowl in the fridge. The metal bowl will be used to hold the ice cream, and the bigger bowl will be used as an ice bath later in step 5.

2. Mix rice flour and 30g water into a paste in a mixing bowl. Set aside for use in step 4.

Mixing the rice flour with water to make
a rice paste.

3. Heat the 150ml of low fat milk and 50ml of evaporated milk in a non stick pot till it boils in medium low heat.
Do not let the milk boil for too long!

Pour the boiling milk into the rice paste.

4. Pour the boiling milk into the mixing bowl and stir to mix with the rice paste. When well mixed, pour the mixture back to the pot. Add in the raw sugar and heat the mixture in low heat and stir regularly till the mixture turns thick.
You may stop heating when the back of the spatula starts to coat by a thin layer of milk.

When the milk well incorporated with the
rice paste, return the mixture back to
pot and continue to heat till the mixture
thickened.

Stop heating when the milk mixture
thickens.

Stop the heating process when the mixture starts
to coat the back of the spatula.

5. Take out the chilled metal mixing bowl and ice bath from the fridge. Pour the rice milk mixture and the remaining 100ml of low fat milk into the metal mixing bowl, and rest over the ice water bath. Stir till the temperature drop. 
When the mixture thickens, pour the
remaining milk into and mix well.



Stir the ice cream over a ice bath to
rapid cool down.

6. Chill the milk mixture in the fridge for about 1/2 an hour.

7. If you have a food processor, blend the milk mixture and the 3/4 portion of the diced strawberry to make a milk shake. This is to introduce air into the ice cream to make it taste smoother and lighter.
Return the mixture back to the mixing bowl and chill in the fridge.
If you are not using a food processor or blender, mix the strawberry purée with milk mixture using a whisk.


Blending the strawberries with the
milk mixture.

Blend the milk mixture and strawberry
using a food processor or blender.

Pour the blended milk mixture to the metal
bowl and chill in the fridge.

8. Keep the mixture in the metal bowl into the freezer, and freeze for 2 hours. After 2 hours, take out the mixture and use a hand whisk to stir, so as to break out the ice crystals. Then return the mixture to the freezer for another 1 hour freezing. Continue this step until the milk mixture turns solid or dry.


Continue to stir the semi-solid ice cream
every one hour using a whisk.

When the ice cream becomes thicker,
use a spatula to stir.

Continue to stir till the mixture becomes
solid and dry.

9. Scoop out the ice cream into a container with lid and refrigerate it for another 2 hours or more.

Transfer the ice cream to a clean container
and cover with a lid.

10. To serve, scoop out the ice cream into a serving cup and top it up with strawberry. Yum yum :)











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