Pulut Hitam Ice Cream
Sweet ice cream made with the flavours of Pulut Hitam - black glutinous rice, coconut cream and palm sugar.
- 130 g gula melaka (chopped finely)
- 70 g black glutinous rice
- 1 g salt
- 420 g water
- 200 g coconut cream
- 420 g heavy cream
- 210 g milk
- 160 g sugar
- 1 g salt
- 6 egg yolks
Chop gulaka melaka finely
In a large saucepan, add rice, salt and water.
Heat over stove and bring to a boil.
Add coconut cream and chopped gula melaka. Stir to combine. Reduce to low heat, cover (with a small gap) and let cook until water is absorbed and rice is soft and gooey.
Once cooked, let cool in fridge completely.
Add heavy cream, milk, sugar and salt in a saucepan. Heat on stove until steam begins to rise from the surface. Remove from heat.
Temper egg yolks: Add warmed milk mixture to egg yolks, whisking constantly.
Return egg-milk mixture back to saucepan on low heat. Stir constantly with a heatproof spatula until mixture thickens and coats the back of the spatula.
Strain to get rid of any lumps.
I usually strain into a resealable ziploc bag to store in the fridge.Add ~1 cup of chilled sticky rice into the ice cream base. Mix well and store in fridge until completely chilled.
Once mixture is completely chilled, churn in your ice cream mixture per manufacturers' instructions.
Serve immediately for a soft-serve consistency, or freeze until scoopable.