Rice pudding ice cream
Recipe information
Recipe Icon - Master recipes
Cooking:
5 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Rice pudding ice cream

1. 25g unsalted butter -
2. 75g pudding rice -
3. 150ml double cream -
4. 600ml whole milk -
5. 397g can condensed milk -
6. ½ tsp vanilla extract -
7. 1 tsp ground nutmeg , or use freshly grated (see below) -
8. 50g golden caster sugar (optional) -

How to cook deliciously - Rice pudding ice cream

1. Stage

Melt the butter in a saucepan over a medium heat, then add the rice and toast for a few minutes until opaque. Pour in the cream, whole milk, condensed milk and vanilla, then add the nutmeg and sugar. Bring to a simmer, cover and cook for 45 mins-1 hr over a low heat, stirring often so it doesn’t stick or burn, until the rice is tender (see tip, below). Cool completely.

2. Stage

Pour the rice pudding into an ice cream machine and churn following the manufacturer’s instructions (about 30 mins; see tip, below). Put in a freezerproof container and freeze for at least 4 hrs, or until scoopable. Will keep frozen for three months.