Name: Rice pudding ice cream
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 25g unsalted butter -; 75g pudding rice -; 150ml double cream -; 600ml whole milk -; 397g can condensed milk -; ½ tsp vanilla extract -; 1 tsp ground nutmeg , or use freshly grated (see below) -; 50g golden caster sugar (optional) -

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.