Gelato di Riso

Gelato di Riso (Italian Rice Ice Cream) is popular in parts of Italy, but difficult to find in the USA. If you like rich, creamy rice pudding, you might enjoy Gelato di Riso on a hot day. It isn't difficult to make, but takes a little planning because it needs to cool over night before you place it in the freezer.

Step 1:
1/2 cup rice
2 cups milk
3 T sugar

Combine in a sauce pan and bring to a boil, then simmer for about 12 minutes. Remove from heat and allow to cool at room temperature for an hour. Cover and place in refridgerator over night.




Step 2:
4 egg yolks
1/2 cup milk
1/4 c sugar

Place egg yolks in a small dish. In a saucepacn, bring milk and sugar to a simmer over medium high. Add a couple of tablespoons of the hot milk to the egg yolks and whisk in, then add the warmed eggs slowly to the saucepan, while using a wire whisk. Stir until thick. Pour into small bowl and cool in fridge for at least 2 hours. (This can be done the night before along with the rice)




Step 3:
2 cups cream
3 Tblsp confectioner's sugar

combine cold rice mixture and egg mixture with cream and confectioner's sugar. Place in ice cream freezer (follow manufacturer's instructions). Serve immediately.