Toasted Rice Ice Cream with Coconut and Black Tea

We recently had a dinner party with a few friends who also share a love of fantastic food. It's not very often that Matt and I make a full menu including all beverages and courses being on theme. We were making two thai dishes, one curry and one peanut pork belly, so we wanted to finish off the meal with a unique ice cream that tied into these flavors.

It's no secret that we are obsessed with Jeni's Ice Cream. Her flavors are inventive, robust, and exciting -- not your average cream! I highly recommend buying her books ASAP.

I was in charge of dessert, so when I saw the title "Toasted Rice Ice Cream with a whiff of coconut and black tea" while perusing the book, I knew it was the flavor for the evening. 

I wouldn't say making ice cream is difficult, but you do have to pay attention to details. This wasn't one of the simpler ice creams I've churned, but only because there are many layers of flavors. My biggest advice in making ice cream is focusing on ingredients. High quality, high flavor, organic where possible -- it truly makes a difference.

The recipe starts off with toasting jasmine rice. It wasn't easy to get even toasting, but I think it made for a prettier mix of colors anyways.

You essentially make a rice pudding with the toasted rice by cooking the rice in sugar and coconut milk (full fat!)

I then brought the ingredients together, after infusing with black tea, to complete the base which includes the ingredient that I have decided is Jeni's magical secret -- cream cheese!

Never rush your chilling process. It's important to allow your base to get completely chilled before putting it into your churn. If you put warm base into a frozen churn, the temperature won't stay cold enough long enough to freeze and your texture will be off.

This ice cream turned out a beautiful toasted color. I garnished with mango, mint, and a sprinkle of black sesame seeds for vibrancy and contrast. Next time, I will toast the sesame seeds to bring their flavor out more. This was a really interesting ice cream with subtle flavors and dense chewiness. One scoop was just enough to finish off our meal. Can't wait for my next Jeni's recipe! I plan to churn my way through the entire book.

Fancy Cubin': Lychee Gin Cocktail with Lychee Rose Ice Spheres

I'm obsessed with fancy ice cubes -- especially oversized ones that don't melt quickly in your cocktail. I've had large square cubes for awhile and have played with freezing cranberries and rosemary at Christmas for festive ice, but when I came across a recipe for a Lychee Gin Cocktail in a cookbook from one of Matt's favorite restaurants, Chin Chin, I finally had to buy sphere molds. I highly recommend Tovolo brand -- so easy!

Lychees are funny little Chinese fruit. I love floral flavors like elderflower, but find lychees hard to find uses for (for me at least). I don't think they taste fantastic out of a can, the texture is squishy, and they sit in a syrup. But, they're not particularly easy to find fresh. When I saw Chin Chin's Lychee cocktail (and because I love gin everything!) I had to try it. Putting lychees in ice cubes, then eating them soaked in booze -- sounded like a grand use to me!

First, you line the ice mold with washed (preferably organic/pesticide free) rose petals and place a lychee in the middle. Next, you pour warm distilled water or previously boiled water in your mold. Boiled or distilled water will make your ice cubes more clear. Straight tap water tends to create cloudy ice. Here's a little science on that. You then freeze for at least 6-8 hours, undisturbed (even though it's hard not to peek!)

And voila! Rose Lychee spheres. As you drink your cocktail, the petals and lychee will (very slowly) melt into your cocktail (if it makes it that long - mine didn't!)

Now for the cocktail. By Chin Chin, Melbourne, Australia.

30 ml Gin
15 ml Lychee Liqueur
15 ml Dolin Blanc Vermouth
10 ml Fresh Lemon Juice
5 ml Maraschino Liqueur (I prefer Luxardo)

And an extra photo -- because how cool do these look?!