Cinnamon Rice Ice-Cream Custard
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF*, GF*, EF, DF, SF*, NF, FF, V
Makes about 4 cups.
To be made with ice-cream maker - see here
if you do not own one.
Ingredients
4½ cups rice milk*
½ teaspoon ground cinnamon
1 teaspoon vanilla extract*
2 tablespoons brown rice syrup*
2 tablespoons pure maple syrup*
1 tablespoon sugar (or xylitol sweetener equivalent)
Garnish
½ cup fresh fruit slices of your choice
6 pinches ground cinnamon*
Method
Chill all ingredients well beforehand.
Blend all custard ingredients well in a blender or food
processor for at least 3 minutes until smooth and frothy.
Refrigerate to chill well before churning. See manufacturers
instructions of ice-cream machine.
No ice-cream machine?
If you do not have an ice-cream maker, pour into a large rectangular
pan, freeze until firm (but not hard) and blend again. Transfer to a
freezer-proof bowl and freeze fully.
Serve garnished and fruit of choice, sprinkled with cinnamon.
Variations
You can use soy milk in place of rice milk. Soy milks
are not generally as sweet as rice milks so adjust sweetness to
taste.
Try alternative flavourings in place of vanilla and cinnamon such as
liqueurs* (adults only!), fruits, carob or juices and syrups.
* Check labelled ingredients for suitability.
Click the following links to view products in-store:
Rice Milks
range in-store
Brown Rice Syrup
Maple Syrup (organic)
Xylitol Sweetener
Organic Cinnamon
Go to the Home Page of our E-Store
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