together the heavy cream
, brown rice
syrup and vanilla bean
powder. Place over medium-high heat and continue whisking until the mixture comes to a boil. Reduce the heat to medium low and continue cooking the mixture at a rolling boil
for an additional 5 minutes.
Add the cilantro to the cream mixture. Zest the lime directly into the mixture, and then stir in with the cilantro. Cover with plastic wrap and refrigerate to steep and chill, 2 to 4 hours.
Strain the mixture, removing the cilantro and lime zest. If bits of cilantro and lime zest slip through, don't fret. It only adds to the aesthetic of the ice cream. Pour into an ice cream maker and churn until thickened to a soft-serve consistency, 15 to 20 minutes. Transfer the ice cream to a freezer-safe container and freeze at least 1 hour.
Serve garnished with candied lime peel or a simple sprig of cilantro.