Italian Rice Ice Cream Recipe

From Dorothy McNett's Recipe Book.

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Italian Rice Ice Cream

From Dorothy McNett's Recipe Book at

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

In a batter bowl, combine 2 cups of the milk and rice. Microwave on High for 3 minutes. Whisk. Microwave 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 milk. Microwave on High 2 minutes. Whisk well. Microwave 3 minutes. Whisk well. Microwave 2 minutes and then combine with the rice mixture. Add the lemon zest drained fruit, vanilla and chilled cream. Chill several hours before freezing.

Recipe created 1994-08-09.

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