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
- 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.
- Remove rice pudding from heat and let cool.
- 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.
- 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.