In Italy they make many kinds of ice cream. This is a kind of “gelato”, which is a milk cream ice. Gelato really just means “frozen” and is used widely for frozen desserts.
Making ice cream with rice is quite common south, and it also contributes with some starch that can be a bit on the mass.
If you like Christmas, you can of course save an almond in the mass, but this ice cream is so delicious and fresh that it’s good all year long.
The recipe here is with rice for pudding, but if you have some Arboriarice, those you use for risotto, the ice is certainly not inferior.
Til Italiensk is med ris skal du bruge
1/2 cup arboriarice
3 cups buttermilk
3/4 kop sugar
pinch of salt
1 bar vanilla (the seeds)
1 unsprayed orange – the cest
5 egg yolks
1 cup of cream
a sprinkle of fresh nutmeg
Bring rice, milk, half of the sugar, salt, battered vanilla sticks into an ovenproof bowl, cover and set the oven at 180ºC for an hour. The last quarter you add the rest of the sugar and the mass is then heated without covering.
Remove the bowl from the oven, remove the vanilla pods and gently stir the egg yolks. Then, stir the milk and cream in.
Cool and “run” in an ice machine until it is frozen ready. If you store the finished ice in the freezer, take it out at least one quarter before serving.
Serve with a good cherry sauce or dessert of plums.