Gelato · Classics & Dairy · Nº 11
Toasted Rice & Miso
Rice-grain gelato
White rice miso reads as gentle salt and umami rather than soup, and raw cane sugar folds a light toffee note underneath. An infusion of toasted rice ties the two together with a warm, cereal aroma.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Toast 1.41 oz (40 g) of short-grain rice in a dry pan over medium heat until deep golden and nutty. Warm the milk to 122 °F (50 °C), add the rice, infuse for 20 minutes, then strain and top the milk back up to 21.9 oz (620 g).
Whisk the B ingredients together: skim milk powder, raw cane sugar, glucose powder, dextrose and stabilizer.
Combine the infused milk, cream and miso in a pan and warm to 113–122 °F (45–50 °C), whisking until the miso dissolves. Rain in the B mix while stirring, heat to 185 °F (85 °C), then stir for 30 seconds off the heat.
Use an immersion blender to homogenize the warm base until smooth, then cool the liquid base quickly over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
