Cinnamon Rolled Stretchy (R)Ice Cream

The first time I ever visited Istanbul in 2010, I had my first taste of Turkish stretchy ice cream. My immediate reaction was, "If ice cream and mochi got mixed up in a single mixture, this is it." As a lover of mochi ice cream, I was impressed. Understandably, stretchy ice cream is now so coveted stateside.

So having that in mind for 10 years, this is how I've come to make my own stretchy ice cream WITHOUT mastic (an edible resin) and salep (orchid root flour) that are typically in Turkish dondurma ice cream and its other Middle Eastern iterations, like booza. Since those ingredients are hard to come by and so expensive, I experimented with an ingredient I'm very familiar with: GLUTINOUS RICE FLOUR -- a very cheap and accessible variety of rice flour that you can find in any Asian grocery for less than $1.50 a pound -- and it was a success!

This ice cream resulting from glutinous rice flour is so similar to Turkish stretchy ice cream. It is elastic while remaining creamy. This recipe is easy, no-churn, and goes FROM STOVETOP TO FREEZER!

I decided to have even more fun with the recipe and make something delectable -- rolled stretchy rice cream inspired by the flavor and form of cinnamon buns. And here's the best part: for fellow lovers of Kozy Shack rice pudding -- it tastes just like it!

For the R-ice Cream Base:

1 can condensed milk

1/2 cup whole milk

3/4 cup GLUTINOUS* rice flour

2 cups heavy whipping cream

1 tsp cinnamon, divided in half

1/4 cup brown sugar

*You cannot use regular rice flour for this as it is not elastic. I used THIS type of Thai glutinous rice flour which can be found at nearly all Asian supermarkets. While I also have mochiko (Japanese glutinous rice flour primarily used to make mochi), I read online that the grain sizes are different between the two, and that Thai glutinous rice flour is long grain and more elastic than mochiko.


The supplies:

Whisk

Popsicle sticks (I used large craft sticks)

Parchment paper

Plastic wrap

9" x 11" x 2" metal pan

To make the stretchy glutinous rice flour ice cream base, the process is much like making custard:

1. Combine milk, condensed milk, and glutinous rice flour in a medium sauce pan. Whisk until fully combined.

2. Place over low/medium-low heat and continuously whisk mixture for approximately 5 minutes until thickened, as shown and noted in the third picture. It's important that the heat is low so that the condensed milk doesn't caramelize and the glutinous rice flour doesn't form clumps.

3. Slowly whisk in heavy cream.

4. Keep whisking continuously until the mixture is thickened, about 10-15 minutes.

5. Add 1/2 tsp of cinnamon.

6. The final mixture should be the consistency of loose pudding, as shown and noted in picture 6.

7. Remove from the stovetop and pour into a parchment lined metal pan.

8. Use a spatula to spread the mixture evenly.

1. Combine 1/2 tsp cinnamon with 1/4 cup brown sugar.

2. Evenly sprinkle cinnamon brown sugar mixture over ice cream mixture.

3. Using the back of a spoon, evenly spread the cinnamon brown sugar mixture and lightly press down.

4. Cover with plastic wrap.

Place in freezer.

The ice cream requires 2 rounds of freezing as it has to first be formed into a log and then frozen some more.

1. In order to mold the ice cream, remove it from freezer after about 2-1/2 to 3 hours while still pliable.

2. Slowly roll lengthwise, pulling away at the parchment paper as you roll.

3. You may need to lift the ice cream with a spatula. If it's too soft, if it still sticks to the parchment, put it back in the freezer for another half an hour or so and roll then. I rolled mine about an hour too soon and you'll see how that affects it in step 5.

4. Once rolled, place popsicle sticks at 1-1/2" intervals.

5. I decided to use a cardboard piece taped to the pan to prop against my ice cream, hoping to have it form like a square cinnamon roll, as the ice cream has a tendency to spread outward when not fully frozen. You will notice the side of the roll where it remained flat. This is because I rolled the ice cream a bit too soon while soft and it became thinner in those spots.

6. Freeze the ice cream for at least another 8 hours or overnight.

Slice and immediately serve and stretch it out!