Unlike the regular ice-creams, spiced rice ice cream is prepared with assorted ground spices that are tossed with dry brownie crumble. What adds to the USP of this ice cream is that the cone is prepared with peppery papadam and scooped and rolled over the mixer of brownies crumble and spices.
Spiced rice ice cream with papad cone:
1/2 cup (110 g/3½ oz) broken rice
3 cups (750 ml/24 fl oz) milk
1/4 cup (60 g/2 oz) sugar
2 cups (500 ml/16 fl oz) thick (double/heavy) cream
3 teaspoons icing (confectioners’) sugar
1 teaspoon green cardamom
1 Roasted papad
Brownie crumb 200gms
Garam masala mix 15 gms
Put the rice in a saucepan; add the milk, sugar. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for about 12 minutes. Remove the rice from the heat and set aside for about 2 hours to cool completely.
Pour the contents of the pan through a colander and drain away the excess liquid. Let the rice stand for 30 minutes.
Transfer the rice to a bowl, add the cream and icing sugar and stir well to mix.
Pour the mixture into a freezer box and freeze for 1 hour. Take the box out of the freezer and give the mixture a good stir, then refreeze. Repeat this process four times until the mixture is almost solid. The more you stir, the less icy the mixture. Alternatively, you can freeze the mixture in an ice-cream machine, following the manufacturer’s instructions.
Remove the ice cream from the freezer 10 minutes before serving to soften. If it is too frozen the rice grains will be very hard.
Make brownie crumb mix with garam masala. Make a round scoop coated with brownie crumb mix, served with papad cone.