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                     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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