#KitchenZen #5

Published on:

Rice pudding ice cream

Servings: for 6 servings
Preparation: 15 min
Preparation: 90-120 min
Total: 105-135 min

Ingredients

  • 550 g whole milk
  • 200 g cream
  • 1 packet vanilla sugar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 90 g rice pudding
  • 4 egg yolks
  • 160 g sugar

Preparation

  1. Bring milk, cream, vanilla sugar, cinnamon and vanilla extract to a boil in a saucepan over medium heat. Add rice pudding to milk mixture and let soak over low heat for 30 minutes, stirring occasionally.
  2. Remove rice pudding from heat and let cool.
  3. Whisk egg yolks and sugar and heat over a water bath to at least 75 °C until the mixture binds. Remove saucepan from heat, stir in rice pudding-cream-milk mixture and allow to cool. Then place in the refrigerator for 30 min.
  4. Place ice cream mixture in ice cream maker and freeze for approx. 60-90 minutes. Transfer ice cream mixture to a sealable container and freeze.

This recipe is copied and modified from Springlane.

Leave a comment