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.

RICE PUDDING ICE CREAM
- 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.