Rice pudding ice cream

The king of summer is undoubtedly ice cream, and you will love the recipe brought to us by Rosa, author of Pemberley Cup&Cakes : a traditional flavor, that of rice pudding, turned into refreshing homemade ice cream. Take out the spoon, there won't be a bit left at home!

We are starting a new summer and a delicious homemade ice cream could not be missing on the blog to receive it in the best possible way. The first step was clear, ice cream would be, but after solving the initial question the inevitable dilemma arises: what flavor will be chosen for the moment so awaited by many? When in doubt, I have it clear, a traditional flavor, always, never fails . And that's how this rice pudding ice cream that makes me so excited to present to you began to take shape.

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

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 shorter, in this first step I have chosen to use my WMF Perfect pressure cooker (even so, I also leave you the instructions to do it in a conventional pot or even in a cocotte ). If we also have a refrigerator, we will again shorten the task 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 going on to the recipe, I must warn you that, with the amounts indicated to prepare the rice pudding, more will come out than we will really need for our ice cream , but once we get down to it, it is worth making more. and take 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 scale.

Ingredients (for 1 L of ice cream approx.)

For the rice pudding*:

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

For the ice cream:

• 500g of rice pudding
• 50gr of soft honey or invert sugar** (according to personal preference)
• 350ml of liquid whipping cream (min. 35% MG), very cold
• Ground cinnamon, to decorate

Elaboration:

Preparation of rice pudding (in a quick cooker):

1. Heat the milk in the slow cooker uncovered over medium heat together with the cinnamon stick and the lemon peel.
2. Just before the milk begins to boil (a thin film of cream will begin to form on the surface of the milk and small bubbles will appear under the milk 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 a minimum and cook for about 10 minutes. We then turn off the heat and let all the pressure release before continuing (all the pressure indicator rings must be hidden before uncovering it).
3. Next, we unlock the safety lock, shake the pot slightly, open the lid, remove the cinnamon stick and the lemon peel with kitchen tongs and add the sugar. Mix and cook again over low heat, uncovered, for about 5-6 more minutes (depending on the types of milk and rice chosen) until the sugar dissolves well and we obtain a slightly creamier texture, stirring frequently to prevent sticks to the bottom. At this point, the consistency of our rice pudding will still be somewhat light.
4. We definitely put out the fire and let it cool completely; Keep 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 be stirring from time to time so that it cools more quickly, thus also preventing a dry film of cream from forming on the surface.

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

1. Pour ½ liter of water (filtered or mineral) into a medium saucepan over medium-low heat and bring to a boil. As soon as it starts to boil, we add the rice, turn a couple of times with a silicone spatula or a wooden spoon and let it cook for about 10 minutes until it absorbs practically all the water (it should not be dry). If necessary, we will remove from time to time to make sure that it does not stick.
2. Meanwhile, in another large casserole or cocotte over a low heat, heat the milk together with the cinnamon stick and the lemon peel.
3. As soon as the rice is ready, add it to the casserole with the milk, cinnamon and lemon (which will also be about to boil) and cook over a very low heat for about 35-40 minutes (depending on the type of milk and chosen rice), stirring often until it begins to acquire a slightly creamier texture.
4. After this time, we remove the cinnamon stick and the lemon peel with kitchen tongs , add the sugar and let it cook for another 10 minutes, stirring frequently until it 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 cool completely; Keep 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 denser consistency. We will be stirring from time to time so that it cools more quickly, thus also preventing a dry film of cream from forming on the surface.

Preparation of the ice cream:

1. Once our rice pudding has cooled, separate 500gr, place it in a large bowl, add the honey or inverted sugar and blend with a hand mixer until a more or less homogeneous cream is obtained (according to personal preference). Cover with cling film and refrigerate for at least 4 hours (or overnight; well-rested rice pudding just gets better in every way, if we can wait that long!).
2. In another large separate bowl, we mount the cream with a whisk at high speed until it begins to obtain a somewhat firm, but mainly creamy consistency. It is very important not to overdo the whipping of the cream, otherwise it would end up cutting.
3. Next, add the whipped cream to the rice pudding cream (point 1) and gently mix using enveloping movements with the help of a silicone spatula to preserve the maximum volume achieved.
4. If we are going to use an ice cream maker, like the KitchenAid ice cream accessory that I used for this recipe, it is very important to follow the manufacturer's instructions to the letter. Generally, we can enjoy our ice cream as soon as the process is finished, about 15-20 minutes (the machine will tell us when it's ready, so we can't take our eyes off it), although if we prefer a somewhat firmer texture, once finished we will only have to introduce the ice cream in an airtight container in the freezer for 2-4 hours before consuming. Remove from the freezer about 15 minutes before serving.
5. If we do not have a refrigerator, we pour the ice cream into an airtight container and freeze it, stirring with the rods every 30 minutes for at least a couple of hours before letting it 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 refrigerator 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 practically half left over. If we do not want to prepare extra rice pudding, we will only have to use half the amount indicated for each ingredient.
• **Both honey and invert sugar added to our ice creams, in addition to sweetening, prevent crystallization during the freezing process, thus obtaining a much creamier texture. Honey, for its part, adds a subtle nuance of flavor, but if we are not too fond of this ingredient we can opt for the first option, with a more neutral flavor. In case of not easily finding a commercial version of invert sugar, we can easily prepare it at home. For the invert sugar recipe :

• In order for the cream to be assembled without difficulty, in addition to making sure to use a variety with a minimum of 35% MG (fat matter), it is very important that it is very cold when you begin to assemble it, as well as the utensils that we use. (rods and bowl).

Isn't this a great way to start the summer?

A hug,

Pink

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