Rice pudding ice cream

The king of summer is undoubtedly ice cream, and you're going to love the recipe brought to us by Rosa, author of Pemberley Cup&Cakes : a classic flavour, rice pudding, turned into refreshing homemade ice cream. Get out your spoon, there won't be a single bit left at home!

We're starting a new summer and we couldn't miss a delicious homemade ice cream on the blog to welcome it in the best possible way. The first step was clear, ice cream it would be, but after solving the initial question the inevitable dilemma arises: what flavour will be chosen for the moment so long awaited by many? When in doubt, I have it clear, a traditional flavour, always, never fails . And that's how this rice pudding ice cream began to take shape, which I'm so excited to present to you.

To start with, and despite the fact that this is a very simple recipe to make with the most common ingredients, allow me to emphasize one aspect that I think is very important. And that is that having good quality raw materials will definitely make the difference in the final result of our ice cream. So you will see that I will indicate in detail the type of ingredients that I have used to achieve that endearing and recognizable flavor that we expect from such a typical dessert.

It is true that in order to enjoy this fabulous rice pudding ice cream, we must first prepare the rice pudding itself . To make things easier and quicker, in this first step I have chosen to use my WMF Perfect pressure cooker (even so, I also leave you the instructions for making it in a conventional pot or even in a cocotte ). If we also have an ice cream maker, we will shorten the task again and the process will be considerably simplified. I have used the KitchenAid ice cream accessory and I have been delighted with the result; a creamy and smooth ice cream like few others with practically no effort.

Before moving on to the recipe, I must warn you that, with the quantities indicated for preparing the rice pudding, you will get more than we will actually need for our ice cream , but once we get down to it, it is worth making extra and taking advantage of the opportunity to eat it in the traditional style, in individual ramekins and sprinkled with a little ground cinnamon while, for example, we wait for our ice cream to finish being ready. Here we go!

WMF Perfect pressure cooker , Pallarès carbon steel knife , Emile Henry ceramic ramekins , Kitchen Craft measuring spoons and Tellier mechanical scales.

Ingredients (for approx. 1 L of ice cream)

For rice pudding*:

• 1 ¼ liter of fresh or whole milk
• 1 stick of Ceylon cinnamon (Sri Lanka)
• Zest of ½ medium organic lemon (only the yellow part; avoid the white membrane)
• 125gr of round or bomb rice
• 100gr of white sugar

For the ice cream:

• 500gr of rice pudding
• 50g of mild honey or inverted sugar** (according to personal preference)
• 350ml liquid whipping cream (min. 35% fat), very cold
• Cinnamon powder, to decorate

Elaboration:

Preparation of rice pudding (in a pressure cooker):

1. Heat the milk in the pressure cooker, uncovered, over medium heat along with the cinnamon stick and lemon peel.
2. Just before the milk starts to boil (a thin film of cream will start to form on the surface of the milk and small bubbles will appear under it and around the edges), add the rice, stir with a silicone spatula or wooden spoon and close the pot. Once the correct pressure has been reached (in the WMF Perfect pressure cooker this will happen when the 2nd orange ring is visible), reduce the heat to the minimum and cook for about 10 minutes. Then turn off the heat and let all the pressure release before continuing (all the rings on the pressure gauge must be hidden before you remove the lid).
3. Next, unlock the safety lock, shake the pot lightly, open the lid, remove the cinnamon stick and lemon peel with kitchen tongs and add the sugar. Stir and cook again over low heat, now uncovered, for another 5-6 minutes (depending on the type of milk and rice chosen) until the sugar dissolves well and we obtain a somewhat creamier texture, stirring frequently to prevent it from sticking to the bottom. At this point, the consistency of our rice pudding will still be somewhat light.
4. We turn off the heat and let it cool completely. We must bear in mind that as long as there is heat inside the pot, the rice will continue to absorb liquid, so as it cools it will acquire a thicker and creamier consistency. We will stir it from time to time so that it cools more quickly, thus also avoiding a dry film of cream forming on the surface.

Preparation of rice pudding (in a conventional pot or cocotte):

1. Pour ½ litre of water (filtered or mineral water) into a medium saucepan over medium-low heat and bring to the boil. As soon as it starts to boil, add the rice, stir a couple of times with a silicone spatula or wooden spoon and let it cook for about 10 minutes until it has absorbed almost all the water (it should not be dry). If necessary, stir from time to time to make sure it is not sticking.
2. Meanwhile, in another large saucepan or cocotte over low heat, heat the milk together with the cinnamon stick and lemon peel.
3. Once the rice is ready, add it to the pot with the milk, cinnamon and lemon (which will also be about to boil) and let it cook over a very low heat for about 35-40 minutes (depending on the type of milk and rice chosen), stirring often until it begins to acquire a creamier texture.
4. After this time, remove the cinnamon stick and lemon peel with kitchen tongs , add the sugar and cook for another 10 minutes, stirring frequently until the sugar dissolves well and the mixture thickens noticeably. At this point, the consistency of our rice pudding will still be somewhat fluid.
5. Turn off the heat and let it cool completely. Bear in mind that as long as there is heat inside the container, the rice will continue to absorb liquid, so as it cools it will acquire a thicker consistency. Stir it from time to time to help it cool more quickly, thus also preventing a dry film of cream from forming on the surface.

Preparing the ice cream:

1. Once our rice pudding has cooled, we separate 500g, place it in a large bowl, add the honey or inverted sugar and blend with the hand mixer until obtaining a more or less homogeneous cream (according to personal preference). We cover it with plastic wrap and refrigerate for at least 4 hours (or overnight; well-rested rice pudding only improves in all aspects, if we can wait that long!).
2. In another large bowl , whip the cream with a whisk at high speed until it starts to get a firm, but mostly creamy consistency. It is very important not to over-whip the cream, otherwise it will end up curdling.
3. Next, add the whipped cream to the rice pudding cream (step 1) and mix gently using circular movements with the help of a silicone spatula to preserve the maximum volume achieved.
4. If you're going to use an ice cream maker, like the KitchenAid ice cream maker attachment I used for this recipe, it's very important to follow the manufacturer's instructions to the letter. Generally, you'll be able to enjoy your ice cream as soon as you've finished making it, about 15-20 minutes (the machine will tell you when it's ready, so keep an eye on it), although if you prefer a firmer texture, once it's finished you'll just have to put the ice cream in an airtight container in the freezer for 2-4 hours before eating. Remove it from the freezer about 15 minutes before serving.
5. If you don't have an ice cream maker, pour the ice cream into an airtight container and freeze it, stirring with a whisk every 30 minutes for at least a couple of hours before allowing it to finish freezing properly, that is, at least 12 more hours before consuming. Remove from the freezer about 15 minutes before serving.

KitchenAid Artisan food processor , KitchenAid ice cream maker accessory , Pallarès carbon steel knife , Kitchen Craft measuring spoons , Emile Henry ceramic ramekins and Tellier mechanical scale .

Grades

• *With these quantities, once we have weighed the rice pudding needed to continue with our ice cream, we will see that we will have almost half of it left over. If we do not want to prepare extra rice pudding, we will only have to use half of the quantity indicated for each ingredient.
• **Both honey and inverted sugar added to our ice creams, in addition to sweetening, prevent crystallization during the freezing process, thus obtaining a much creamier texture. Honey, on the other hand, adds a subtle nuance of flavor, but if we are not too fond of this ingredient we can opt for the first option, which has a more neutral flavor. If we cannot easily find a commercial version of inverted sugar, we can easily prepare it at home. For the inverted sugar recipe :

• In order for the cream to whip easily, in addition to making sure to use a variety with a minimum of 35% fat content, it is very important that it is very cold when you start whipping it, as well as the utensils you use (whisks and bowl).

Don't you think this is a great way to start the summer?

A hug,

Pink

Tellier mechanical scale, WMF ice cream scoop , Emile Henry ceramic plumcake mould , Pallarès carbon steel knife , Kitchen Craft measuring spoons and Emile Henry ceramic ramekins .