Gelato Di Riso(Rice Ice Cream)

* Exported from MasterCook *

GELATO DI RISO (RICE ICE CREAM)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ice Cream Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Arborio rice -- uncooked
3 c Milk
3 tb Granulated sugar
1 sm Piece vanilla bean
1 pn Salt
-----CUSTARD CREAM-----
3 Extra-large egg yolks
6 tb Granulated sugar
1/2 c Milk
-----PLUS-----
2 c Heavy cream
3 ts Confectioners' sugar
2 lb Rock salt

The rice is quite crunchy and gives an interesting
texture to the gelato. This ice cream is very popular
in Italy now.

Put the rice in a saucepan. Add the milk, vanilla
bean, sugar, and salt and brig to a boil over medium
heat, stirring costantly. Then simmer for about 12
minutes. Remove from the heat and let the rice cool
completely (about 2 hours).

Pour the contents of the pan through a colander and
drain off the excess liquid. Let the rice sit in the
colander for about 30 minutes.

Meanwhile, prepare the custard cream with the
ingredients listed above, following standard
directions.

Transfer the rice to a large bowl and remove the
vanilla bean. Then add the cooled custard cream to the
rice and combine well. Add the heavy cream and
confectioners' sugar and mix again.

Prepare the gelato, following ice-cream maker's
directions.

Source: Guiliano Bugialli's Classic Techniques of
Italian Cooking



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