Rice Gelato from The Perfect Scoop

I used to make a pretty decent rice pudding with vanilla bean and orange segments. I think it might have been a Giada recipe, and of course, I’ve since lost it. But that’s one reason I have this blog, now, right?? So I don’t lose key recipes.

Earlier this year I expanded the number of food blogs I read somewhat regularly to about 30. In some cases, to ‘read’ just means that I look at the pictures and titles and never actually look at much of the text. But the blog from David Lebovitz has been pretty interesting, and I’ve since learned that he is a cookbook author. So when I was in my local library the other day (yes I got to the library, is that strange?), I couldn’t help but to pick up his ice cream book, The Perfect Scoop, even though it would seem I have plenty of ice cream recipes available to me given our recent purchase of the Jeni ice cream book (beet ice cream, etc).

In any case, given my recent interest in Horchata, a rice-based drink which I recently posted about, also from David Lebovitz, I was immediately drawn to the Rice Gelato recipe in the book. I haven’t frozen the gelato yet, but the cooked rice mixture tastes awesome and made the whole house smell freaking awesome!

Baked Rice Gelato

100 g arborio rice
3 c whole milk
150 g sugar, divided
Pinch salt
1 vanilla bean, split
2 strips orange zest
5 egg yolks
1 c heavy cream

In a 2 quart baking dish, combine rice, milk, 50 g sugar, salt, vanilla bean, orange zest, and cover with foil. Bake at 350 for 60 min. Remove foil, add remaining sugar, and bake uncovered for 30 additional minutes.

Remove bean and zest. Quickly whisk in all of the egg yolks, followed by the cream and nutmeg. Purée half of this baked rice mixture in a blender, then recombine and chill overnight. Freeze in ice cream maker.

UPDATE: the mixture sat in the fridge for a day before I found time to freeze it. I knew I was in trouble when I couldn’t pour the chilled “custard”… it had to be scooped into the ice cream maker! What a disaster. My only thought is that too much of the milk evaporated during the 90 minutes in the oven. The end result is pretty disappointing but I still have high hopes tat I can make this recipe work.

Looking back at the recipe, it says that after the 90 minutes, there should be “1/2 inch of milk covering the rice”. But there is no mention of the total volume.

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2 Responses to Rice Gelato from The Perfect Scoop

  1. Nusia says:

    Oh my goodness! That rice gelato sounds awesome! I just looked at his website, I think your next two should be candied bacon and/or roquefort-honey ice cream. Please let us know how it tastes.

    • Dave Nirschl says:

      Well I’m sad to say that it didn’t really turn out. See my updated post. I’ll have to check out the candied bacon for sure.

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