Rice pudding ice cream
- Preparation and cooking time
- Prep:
- Cook:
- plus churning and 4 hrs freezing
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 25g unsalted butter
- 75g pudding rice
- 150ml double cream
- 600ml whole milk
- 397g can condensed milk
- ½ tsp vanilla extract
- 1 tsp ground nutmeg, or use freshly grated (see below)
- 50g golden caster sugar (optional)
Method
- STEP 1
Melt the butter in a saucepan over a medium heat, then add the rice and toast for a few minutes until opaque. Pour in the cream, whole milk, condensed milk and vanilla, then add the nutmeg and sugar. Bring to a simmer, cover and cook for 45 mins-1 hr over a low heat, stirring often so it doesn’t stick or burn, until the rice is tender (see tip, below). Cool completely.
- STEP 2
Pour the rice pudding into an ice cream machine and churn following the manufacturer’s instructions (about 30 mins; see tip, below). Put in a freezerproof container and freeze for at least 4 hrs, or until scoopable. Will keep frozen for three months.
