Jasmine Rice Ice Cream Recipe with Dulce De Leche and Wasabi - Great British Chefs
The aromatic, somewhat floral flavour of jasmine rice is presented in a sweet setting thanks to this incredible ice cream recipe from Tom Anglesea.
Ingredients
- 350g of jasmine rice
- 500ml of whole milk
- 750ml of double cream
- 397g of condensed milk, (1 tin)
- 100g of jasmine rice
- 400ml of water
- vegetable oil, for deep-frying
- milk powder, for dusting
- 1 tin of dulce de leche
- fresh wasabi, grated, or wasabi paste
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