Ice Cream Sushi

Name: Ice Cream Sushi
Ingredients: Ice creams; 5 tablespoons uncooked white rice; 10 tablespoons water; 14 ounces sweetened condensed milk, divided; 2 tablespoons powdered milk, divided; 1 1/2 teaspoons seasoned rice vinegar; 4 tablespoons pickled sushi ginger; 1/2 teaspoon vanilla; 1/2 cucumber; 1 teaspoon lemon juice; 1/4 teaspoon wasabi paste; 2 cups heavy cream, divided; food color--red, green, yellow; Sesame seaweed brittle; 2 tablespoons toasted sesame seeds; 1 tablespoon tiny pieces torn from a sheet of roasted seaweed (sushi roll wrapper); 1/2 cup sugar; 2 tablespoons water; 1 teaspoon lemon juice

19 ingredients

1 steps

Ingredients

Ice creams
5 tablespoons uncooked white rice
10 tablespoons water
14 ounces sweetened condensed milk, divided
2 tablespoons powdered milk, divided
1 1/2 teaspoons seasoned rice vinegar
4 tablespoons pickled sushi ginger
1/2 teaspoon vanilla
1/2 cucumber
1 teaspoon lemon juice
1/4 teaspoon wasabi paste
2 cups heavy cream, divided
food color--red, green, yellow
Sesame seaweed brittle
2 tablespoons toasted sesame seeds
1 tablespoon tiny pieces torn from a sheet of roasted seaweed (sushi roll wrapper)
1/2 cup sugar
2 tablespoons water
1 teaspoon lemon juice

Directions

1

["Start by making the ice creams. Blitz uncooked rice in a food processor or spice grinder for a few seconds. You should end up with a mixture of textures, from relatively large chunks to cornmeal-size pieces.", "Put the rice in a small skillet or saucepan with 10 T water. Cover and bring to a boil. Don't walk away-it can burn very quickly. When the water boils, remove from heat. Let sit, covered, until water is absorbed. Set aside.", "Separate the can of sweetened condensed milk into four bowls-one medium bowl and three smaller bowls. In the medium bowl, put 2/3 cup milk. Divide the rest of the milk evenly between the three small bowls-there will be slightly less than 1/4 cup in each.", "Stir 1 T powdered milk to the large portion of condensed milk in the medium bowl. Stir 1 tsp. powdered milk into each of the smaller three bowls of condensed milk.", "Add the cooked rice to the large portion of condensed milk in the medium bowl, along with seasoned rice vinegar. Stir to combine. Set aside.", "Chop ginger as finely as possible. Smash the ginger with the side of a knife to further break it down into a paste. You should end up with about 3 T of paste. Mix ginger paste into one of the small bowls of condensed milk, along with with vanilla and 2 drops red food color.", "Peel cucumber. Puree its flesh in a blender or food processor. Strain, and discard any large chunks. Mix 6 T of strained cucumber into the second small bowl of condensed milk, along with 1 drop green food color and 1 drop yellow food color.", "In the last small bowl of condensed milk, mix wasabi paste with 1 drop of green food color.", "Whip 1 cup of cream to stiff peaks. Fold this cream into the rice mixture until fully incorporated.", "Whip remaining 1 cup of cream to stiff picks. Divide the whipped cream evenly between the bowls of ginger, cucumber, and wasabi mixtures. Fold cream into each separate mixture until fully incorporated.", "Pack each ice cream into a separate freezer-safe container. Freeze for three to four hours until firm.", "Spread a sheet of cling wrap on a flat working surface. Scoop 1/4 of rice ice cream onto the cling wrap. Cover with another sheet of cling wrap. Using a rolling pin, work the ice cream into a flat rectangle about 6\" x 10\"". Return this sheet to the freezer to set. (You may want to set the ice cream on a baking sheet or cutting board to keep it flat.) Repeat with the other three quarters of rice ice cream