Rice pudding ice cream

Rice pudding ice cream

Ruby Violet's Ice Cream Dream
1 litre
Danielle Wood

My grandma used to make rice pudding in an oblong enamel basin. My sister and I would argue over who would eat the skin, and scrape the bowl out, both fiercely contested objectives. This ice cream goes well with Seville orange marmalade.


Quantity Ingredient
800ml Basic sweetened ice cream mix
75g italian arborio rice
500ml whole milk
50g caster sugar
1/4 teaspoon salt
1 vanilla pod
3 strips orange zest, each 2.5 cm wide
60ml egg yolks
175ml double cream
pinch freshly grated nutmeg


  1. Make one quantity of the basic sweetened mix and prepare to the stage before cooling.
  2. While the ice cream base mix is cooling, make the rice pudding.
  3. Preheat the oven to 170°C. In a baking dish, mix together the rice, milk, 20 g of the sugar and the salt. Split the vanilla pod in half lengthwise and scrape out the seeds, then add both, plus strips of orange zest, to the baking dish.
  4. Cover the dish with aluminum foil and bake for 45 minutes. Remove the rice from the oven and take off the foil. Stir in the remaining sugar, then continue to bake the rice, uncovered, for another 20 minutes.
  5. Remove the rice from the oven, pick out the vanilla pods and orange zest and briskly whisk in the egg yolks all at once. Then whisk in the cream and nutmeg.
  6. Purée half of the rice mixture in a food processor until the texture is fine then stir it back into the cooked rice.
  7. Add 500 g of the rice pudding to 300 ml of the sweetened base mix and churn in an ice-cream maker.
  8. Reserve the rest of the sweetened base mix for another flavour, or just churn on its own as plain ice cream (fior di latte).
  9. Scoop the churned ice cream into a container and keep in the freezer until ready to serve.
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