Fruit and Rice Ice Cream Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cooking Club · Desserts

Fruit and Rice Ice Cream

From Dorothy McNett's recipes at www.dorothymcnett.com.

4 cups whole milk, divided
1/2 cup uncooked Arborio rice
4 large egg yolks
2/3 cup raw sugar
pinch of fine sea salt
1/2 cup chopped dried fruit, soaked in rum if desired
1 teaspoon real vanilla
2 cups chilled heavy cream

In a batter bowl, combine 2 cups of the milk and rice. Heat in microwave for 3 minutes. Whisk. Heat another 3 minutes, or until rice is nearly tender. Allow to stand while you do the following: Beat egg yolks until lemon colored. Whisk in the sugar, salt, and the remaining 2 cups of milk milk. Heat in microwave 2 minutes. Whisk well and heat 3 minutes. Whisk well, adding another 2 minutes and then combine with the rice mixture. Add the drained fruit, vanilla and chilled cream. Allow to stand about 30 minutes or more to cool. Place in freezer for several hours or overnight to freeze.

Recipe created 1994-08-09.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.