Rice and ricotta ice cream
- August 2006
- Serves 8
- Takes about 45 minutes to make, plus freezing
Making your own ice cream is very satisfying; this rice and ricotta ice cream recipe is a lighter Italian version so you can eat more!
- 8.1g (5.1g saturated)
- 33.3g (22.1g sugars)
- 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)
- 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.
- 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.
- 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.)
- Break up the cold rice and mix into the ice cream mixture. Freeze for 1 hour, or until firm and scoopable.
- To serve, scoop into glasses and serve with fan wafers (we used Askeys Pompadour Fan Ice Cream Wafers, from major supermarkets).
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.
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