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Coconut ice-cream, black glutinous rice and pumpkin sauce

You'll need

  • 100 gm
  • black glutinous rice, soaked overnight in cold water, drained (see note)
  • 1 piece
  • dried mandarin peel (see note)
  • 50 gm
  • white sugar, or to taste
  •  
  • Coconut ice-cream
  • 50 gm
  • desiccated coconut
  • 300 ml
  • pouring cream
  • 300 ml
  • milk
  • 100 gm
  • dark palm sugar, finely chopped
  • 6
  • egg yolks
  • 20 ml
  • dark rum
  •  
  • Pumpkin sauce
  • 500 gm
  • butternut pumpkin (about ½), seeds removed, coarsely chopped
  • 70 gm
  • caster sugar
  • 50 ml
  • coconut milk
  • 50 ml
  • pouring cream
  • 20 ml
  • Malibu
  • 1 tsp
  • vanilla extract
  • Pinch
  • of ground cinnamon

Method

  • 01
  • For coconut ice-cream, preheat oven to 180C. Spread coconut on an oven tray and roast, stirring occasionally, until golden (4-5 minutes). Transfer to a saucepan, add cream, milk and palm sugar, then bring to the simmer over low heat. Simmer for 1 minute, remove from heat, cover and stand for 10 minutes to infuse. Meanwhile, whisk yolks in a heatproof bowl to combine, then add cream mixture, whisking continuously to combine. Return to pan and stir continuously until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain through a fine sieve into a bowl placed over ice, pressing solids to extract all liquid (discard solids), stir in rum and cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions and freeze until required. Makes about 1 litre.
  • 02
  • For pumpkin sauce, steam pumpkin until very tender (15-20 minutes), transfer to a food processor, add remaining ingredients and 100ml water and process until very smooth. Stand at room temperature until required. Makes about 750ml.
  • 03
  • Combine rice in a large saucepan with mandarin peel and 1 litre water, bring to the boil over medium heat. Reduce heat to low-medium, stir occasionally until rice is tender and water is completely evaporated (20-30 minutes). Discard mandarin peel, stir in sugar, then serve warm or at room temperature with coconut ice-cream and pumpkin sauce.
Note Black glutinous rice and dried mandarin peel are available from Asian supermarkets.

This recipe is from the January 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
  • 30 min preparation
  • 1 hr 10 min cooking (plus soaking, infusing, cooling, freezing)
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At A Glance

  • Serves 8 people
  • 30 min preparation
  • 1 hr 10 min cooking (plus soaking, infusing, cooling, freezing)

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