Saturday, August 11, 2007

rice pudding ice cream

Rice pudding, that wonderful dish. Thick and thin, buttery with cinnamon, or fresh with flower essence. All good. I'd come up with this idea about a month ago, maybe longer. I intended to preserve the flavor and (relatively) texture of one dessert in another, more chilled creation.

- Heat 3 cups milk with 1/4 cup white rice, simmering about 30 minutes, until rice is nearly tender.
- Mix 4 egg yolks with 1 cup sugar, 1/2 cup honey (heating honey allows for quicker, more accurate measuring). RESERVE EGG WHITES
- Slowly stir in milk/rice with sweet eggs.
- Bring back to heat until custard thickens.
- Mix in 1.5 cups cream.
- Beat egg whites to soft peaks (or more, I had to whisk by hand, which proved tiring, inefficient, and only yielded soft peaks)
- Stir/fold the whites into the custard and chill.
- Add 2 tablespoons ORANGE BLOSSOM WATER before running through machine.

This was awesome. It's cold, smooth, fresh, and undeniably rice pudding-ish. The texture of the frozen rice feels great and chewy during a brief moment of pre-swallowing enjoyment.

I had been hoping to add some pistachios, perhaps a touch of cardamom, but those will have to wait for the next batch. And though I'm interested in trying a buttery, cinnamon version, it will be hard to veer away from the fragrant blossom scent.


Anonymous said...

Wish I liked rice pudding, sounds delicious!

RW said...

I was lucky to be present when Mike was pulling this batch out of the Gelato machine . I happen to love rice pudding and found this to be very tasty. He really captured the essence.