Serves 6-8

Rice and ricotta ice cream recipe

rate this recipe Thanks for rating!

Takes about 45 minutes to make, plus freezing

75g arborio rice
250ml full-cream Guernsey milk
100g caster sugar
250g ricotta
500g good-quality fresh custard
2 tsp vanilla extract (we like Supercook’s Vanilla Extract With Seeds, from major supermarkets)

Add to my cookbook

Print this recipe

Email a friend

1. Pour the rice and milk into a pan over a medium heat. Bring to the boil, stirring, then reduce the heat to low. Cover and cook for 10 minutes, stirring halfway, until the rice is just cooked. Set aside for 15 minutes.
2. Put the sugar and 100ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Cool.
3. Beat the ricotta, custard, vanilla extract and sugar syrup in a bowl until smooth. Churn in an ice cream maker, following the manufacturer’s instructions, until smooth and creamy. (Or pour into a freezerproof container, cover and freeze for 3 hours, or until firm. Transfer to a food processor, whizz until smooth, then return to the container. Repeat twice, then freeze until semi-firm.)
4. Break up the cold rice and mix into the ice cream mixture. Freeze for 1 hour, or until firm and scoopable.
5. To serve, scoop into glasses and serve with fan wafers (we used Askeys Pompadour Fan Ice Cream Wafers, from major supermarkets).

Nutritional info

Per serving (based on 8): 226kcals, 8.1g fat (5.1g saturated), 7.1g protein, 33.3g carbs, 22.1g sugar, 0.2g salt

Chef's tip

If you are eating this popular Italian ice cream after freezing for more than 4 hours, defrost it in the fridge for about 1 hour, until scoopable.

Other recipes by Linda Tubby

Other sweet recipes

Carrot cake recipe

Low-fat tiramisu recipe

Sticky toffee pudding recipe

Banana yogurt cake recipe

Chocolate brownie cubes recipe

Chicken and chorizo paella recipe

Green tea ice cream recipe

Gooseberry jam recipe

Baked Alaska recipe

Lemon risotto with garlic prawns recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Classic trifle recipe

Meringue-topped mince pies recipe

Cranberry and orange vodka recipe

Rachel Allen's Christmas pudding recipe

Rachel Allen's home-made turkey gravy recipe

Brussels sprout mash recipe

Granny’s roast potatoes recipe

Old-fashioned roast turkey with fresh herb stuffing recipe

Individual smoked salmon terrines recipe

Campari and grapefruit fizz recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

January issue on sale 4 Dec

Rick Stein's festive desserts... Gordon Ramsay's Boxing Day menu... Bill Granger's leftovers makeover... Freeze-ahead Christmas lunch essentials... Plan a New Year's Eve party...

Frugal Food by Delia Smith

Delia's bestseller is as relevant now as it was in the recession-hit '70s.

Sign-up for our e-newsletter And win a stay at The Vineyard at Stockcross for two.

Reader offer: Order a home delivered free-range Copas Turkey

And receive a FREE Copas Christmas Solution Gift Pack (worth £10.75).