Creamy Rice Pudding Ice Cream
A nostalgic twist on a classic comfort food, this creamy rice pudding ice cream combines the rich texture of slow-cooked rice with the indulgence of a frozen treat. Perfectly spiced with nutmeg and vanilla, it's a unique and comforting dessert that's sure to impress.
Servings6 Portions
Prep Time5 Mins
Cook Time55 Mins
Difficulty
Intermediate
Ingredients
6
- pudding rice75 g
- whole milk600 ml
- double cream150 ml
- condensed milk397 g
- unsalted butter25 g
- golden caster sugar50 g
- ground nutmeg1 tsp
- vanilla extract0.5 tsp
Step-by-Step Instructions
01
Melt the unsalted butter in a medium saucepan over medium heat. Add the pudding rice and toast for 2–3 minutes, stirring frequently, until the grains become opaque and fragrant.
02
Pour in the double cream, whole milk, condensed milk, and vanilla extract. Add the ground nutmeg and golden caster sugar, then stir well to combine.
03
Bring the mixture to a gentle simmer. Once simmering, cover the pan and reduce the heat to low. Cook for 45 minutes to 1 hour, stirring often to prevent the rice from sticking or burning, until the rice is completely tender.
04
Remove the saucepan from the heat and allow the rice pudding to cool completely. For the best texture, chill the mixture in the refrigerator for at least 2 hours before churning.
05
Pour the chilled pudding into an ice cream machine and churn according to the manufacturer’s instructions, typically for about 30 minutes.
06
