Ingredients
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For the toasted rice pudding:
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15 g pudding rice(short-grain, e.g. Arborio or dedicated pudding rice)
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180 g whole milk(for cooking the rice)
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For the ice cream custard base:
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80 g toasted rice pudding(from above)
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145 g whipping cream
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15 g whole milk(for gelatin bloom)
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45 g granulated sugar
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1 large egg yolk
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¾ tsp ground cinnamon
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pinch of fine sea salt
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3 mL vanilla bean paste(or ¾ tsp vanilla extract)
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¼ tsp powdered gelatine(optional), measured with the provided Panasonic Tsp/Tbsp measure to the first line
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To serve:
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optional: Cinnamon sugarfor dusting (1 tsp cinnamon + 2 tbsp caster sugar)
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warm stewed applesor plum compote
Directions
A creamy, custard-based ice cream inspired by German “Milchreis” — dry-toasted pudding rice cooked into a soft porridge, blended into the base for a nutty warmth and gentle chew, and finished with cinnamon and vanilla. A little gelatin is optional, but gives the smooth, silky finish of a proper gelato.
Note: This recipe includes approximately 45 minutes of active time and 6 hours of chilling. The night before, freeze the ice cream container upright in the freezer at −18°C or below for 16 hours. Do not lay it on its side or freeze for more than 48 hours. Dry-toast the rice properly, as this develops the nutty flavour that separates elegant rice pudding ice cream from bland “milk with rice in it.” Watch closely as it goes from perfectly golden to burnt in seconds. Sugar is doing structural work here so do not reduce further, or the ice cream will freeze rock-hard.
Ingredients
For the toasted rice pudding: |
|
| 15 g pudding rice | |
| 180 g whole milk | |
For the ice cream custard base: |
|
| 80 g toasted rice pudding | |
| 145 g whipping cream | |
| 15 g whole milk | |
| 45 g granulated sugar | |
| 1 large egg yolk | |
| ¾ tsp ground cinnamon | |
| pinch of fine sea salt | |
| 3 mL vanilla bean paste | |
| ¼ tsp powdered gelatine | |
To serve: |
|
| optional: Cinnamon sugar | |
| warm stewed apples | |
Steps
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1
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If using gelatin: sprinkle the powdered gelatin over 15 g cold milk in a small bowl. Let bloom for 5 minutes, until absorbed and translucent. Set aside. |
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2
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Place the pudding rice in a dry, small saucepan over medium heat. Stir constantly with a wooden spoon for 5-7 minutes, until the rice is deeply golden and smells distinctly nutty. Do not walk away as it burns quickly at the end. |
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3
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Add 180 g whole milk to the pan. Bring to a gentle simmer over medium-low heat. |
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4
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Cook with the lid on the pot, stirring occasionally, for 20-25 minutes, until the rice is very soft. Stir more frequently toward the end to prevent scorching on the bottom and add a splash more milk if the mixture looks too dry and starts to catch. |
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5
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Scrape the rice pudding into a bowl (do not strain — you want both the rice and the milk in the finished ice cream). Weigh the rice pudding, aiming for 80 g total. If under, top up with cold milk to reach 80 g. If over, strain off some of the excess milk but keep the soft rice. |
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6
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Add the 145 g whipping cream to the bowl and blend with a stick blender until completely smooth. |
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7
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Pour the blended cream-rice mixture back through a fine sieve into the saucepan. |
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8
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Whisk in the egg yolk, sugar, cinnamon, salt, and vanilla until fully combined. |
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9
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Place the saucepan over low-medium heat. Cook, stirring constantly with a spatula and scraping the bottom, until the mixture thickens enough to coat the back of the spatula and reaches 77°C (170°F) on a thermometer (3-5 minutes). Do not overheat or the yolk will scramble. |
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10
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Remove from heat immediately. Whisk in the bloomed gelatin (with its milk) until fully dissolved. |
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11
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Strain the liquid ice cream base through a fine mesh sieve into a clean bowl or container. |
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12
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Chill in the fridge until fully at 6°C, a minimum of 6 hours or ideally overnight. Alternatively, place in the freezer for approximately 1½ hours until it reaches 6°C. |
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13
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Remove the ice cream container from the freezer. |
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14
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Fit the stirring blade into the ice cream container, then lock the container into the machine base. |
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15
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Select Menu 32 (Ice Cream) and press Start. The ice cream cycle will run for 25 minutes. |
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16
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Whisk the chilled ice cream base once more, then slowly pour it into the container with the machine running and close the lid. |
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17
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When the buzzer sounds continuously, press Stop and rotate the container counterclockwise to remove it. |
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18
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Serve immediately with a generous dusting of cinnamon, or transfer to a freezer-safe container and freeze for 2 hours for a firmer set. Serve with warm stewed apples or plum compote for a full Milchreis dessert experience. If the ice cream is too firm to scoop straight from the freezer, transfer to the fridge for 15 minutes (longer if needed) to soften slightly before scooping. |
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