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Gelato di riso (rice ice cream)
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| Artist: |
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| Categories: |
Cereals, Desserts, Ice Cream & Sherbet, Italian, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Arborio rice, uncooked | | 3
| cup | Milk | | 3
| tbsp | Granulated sugar | | 1
| small | Piece vanilla bean | | 1
| pinch | Salt | | | CUSTARD CREAM | | 3
| | Extra-large egg yolks | | 6
| tbsp | Granulated sugar | | 1/2
| cup | Milk | | | PLUS | | 2
| cup | Heavy cream | | 3
| tsp | Confectioners' sugar | | 2
| lbs | Rock salt |
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Procedures:
| 1 | The rice is quite crunchy and gives an interesting texture to the gelato. | | 2 | This ice cream is very popular in italy now. | | 3 | put the rice in a saucepan. | | 4 | Add the milk, vanilla bean, sugar, and salt and brig to a boil over medium heat, stirring costantly. | | 5 | Then simmer for about 12 minutes. | | 6 | Remove from the heat and let the rice cool completely (about 2 hours). | | 7 | pour the contents of the pan through a colander and drain off the excess liquid. | | 8 | Let the rice sit in the colander for about 30 minutes. | | 9 | meanwhile, prepare the custard cream with the ingredients listed above, following standard directions. | | 10 | transfer the rice to a large bowl and remove the vanilla bean. | | 11 | Then add the cooled custard cream to the rice and combine well. | | 12 | Add the heavy cream and confectioners" sugar and mix again. | | 13 | prepare the gelato, following ice-cream maker"s directions. |
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