Dessert
Pistachio Miso Brown Butter Rice Cream
1 hServes 6Nutri-Score D€€€
D
1 h
1 hPistachio Miso Brown Butter Rice Cream
what you need
Ingredients
pistachio paste (homemade or store-bought)Nuts & seeds120 g
butter (browned)Dairy80 g
milk powder (toasted with the butter)Dairy30 g
white miso pastePantry20 g
rice (rinsed)Grains100 g
milkDairy500 ml
creamDairy200 ml
sugarPantry100 g
saltSpices2 g
per serving
Nutrition
296kcal
- Carbs
- 29 g
- Proteins
- 5 g
- Fat
- 18 g
what you’ll use
Tools
Saucepan
Blender
Mixing bowl
Stovetop- ice cream maker
step by step
Method
- Step 1
Make the pistachio paste
- Peel the pistachios by hand if using whole nuts.
- Blend the pistachios into a smooth paste, scraping down the sides as needed.
- Step 2
Brown the butter with milk powder
- Melt the butter in a saucepan over medium heat.
- Whisk in the milk powder and cook until the milk solids turn deep golden and smell toasty.
- Remove from the heat and let cool slightly.
- Step 3
Cook the rice base
- Simmer the rice with the milk and sugar until very soft and creamy.
- Blend the mixture until completely smooth.
- Stir in the cream and salt.
- Step 4
Flavor the base
- Whisk the pistachio paste and white miso paste into the warm rice base.
- Stir in the brown butter with toasted milk solids.
- Chill the base completely.
- Step 5
Churn and freeze
- Churn the chilled base in the ice cream maker until thick and creamy.
- Transfer to a container and freeze until firm.