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Gelato Di Riso (Rice Ice Cream)


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Ice cream Italian

Ingredients:

  • 1/2 c Arborio rice; uncooked
  • 3 c Milk
  • 3 tb Granulated sugar
  • 1 sm Piece vanilla bean
  • 1 pn Salt
CUSTARD CREAM
  • 3 Extra-large egg yolks
  • 6 tb Granulated sugar
  • 1/2 c Milk
PLUS
  • 2 c Heavy cream
  • 3 ts Confectioners' sugar
  • 2 lb Rock salt

Directions:

The rice is quite crunchy and gives an interesting texture to the gelato. This ice cream is very popular in Italy now.
 
Put the rice in a saucepan. Add the milk, vanilla bean, sugar, and salt and brig to a boil over medium heat, stirring costantly. Then simmer for about 12 minutes. Remove from the heat and let the rice cool completely (about 2 hours).
 
Pour the contents of the pan through a colander and drain off the excess liquid. Let the rice sit in the colander for about 30 minutes.
 
Meanwhile, prepare the custard cream with the ingredients listed above, following standard directions.
 
Transfer the rice to a large bowl and remove the vanilla bean. Then add the cooled custard cream to the rice and combine well. Add the heavy cream and confectioners' sugar and mix again.
 
Prepare the gelato, following ice-cream maker's directions.
 
Source: Guiliano Bugialli's Classic Techniques of Italian Cooking Posted to MM-Recipes Digest V3 #307
 
Date: Sat, 9 Nov 1996 13:32:05 +0000
 
From: Linda Place <placel@worldnet.att.net>