RICE ICE CREAM
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dessert
Time 2h
Yield SERVES 4
Number Of Ingredients 10
Steps:
- 1. Put the rice in a saucepan, add the milk, vanilla bean, sugar and a pinch of salt. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for about 12 minutes. Remove the rice from the heat and set aside for about 2 hours to cool completely. 2. Pour the contents of the pan through a colander and drain away the excess liquid. 3. Let the rice stand for 30 minutes. 4. To make the custard, heat the milk in a saucepan over medium heat until it is almost boiling. In a bowl, whisk together the egg yolks and sugar, and add the milk. Mix well. Rinse the pan and return the milk mixture to the pan. Cook, stirring constantly, over a low heat until the custard thickens and will easily coat the back of a wooden spoon. Remove the custard from the heat and allow to cool. 5. Transfer the rice to a bowl, remove the vanilla bean, add the custard and mix well. Add the cream, icing sugar and candied citron, and stir well to combine. 6. Pour the mixture into a freezer box and freeze for 1 hour. Take the box out of the freezer and give the mixture a good stir, then refreeze. Repeat this process four times until the mixture is almost solid. The more you stir, the less icy the mixture. Alternatively, you can freeze the mixture in an ice-cream machine, following the manufacturer's instructions. 7. Remove the ice cream from the freezer 10 minutes before serving to soften. If it is too frozen the rice grains will be very hard.
QUICK-AND-EASY RICE PUDDING
Steps:
- Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon.
CRISPY RICE CARAMEL ICE CREAM DESSERT
This is a quick, easy and fabulous dessert for any occasion. You won't be disappointed.
Provided by COOK-E
Categories Desserts Frozen Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
- Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.
Nutrition Facts : Calories 445 calories, Carbohydrate 73.2 g, Cholesterol 44.3 mg, Fat 17.5 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 11.1 g, Sodium 394.2 mg, Sugar 32 g
THAI STICKY RICE ICE CREAM
This is still a very experimental work in progress! When going out for Thai I love the sticky rice with coconut milk and the fresh mango on the side. So why not give it a twist and make it a sweet and cool summer dessert.
Provided by Chef Mike 3
Categories Frozen Desserts
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Make sure the whole milk, coconut milk, and heavy cream are well chilled.
- In a large bowl combine the whole milk, coconut milk, and heavy cream.
- Add the vanilla extract.
- Stir in the granulated sugar until it is dissolved.
- Then, stir in the mango puree until well blended.
- Pour everything into your ice cream maker (I use a Cuisinart) and mix for at least 30-45 minutes.
- Once ice cream resembles soft serve pour it into a freezer safe container. I can't help but sample what I made but it always taste better the next day after it has been in the freezer over night.
- It may not be the most decadent ice cream like you get at Ben and Jerry's but making a frozen custard is just not quick enough for me. This recipe can take as little as hour while a custard based recipe can take three times that, waiting for the custard to cool.
Nutrition Facts : Calories 325.5, Fat 24.7, SaturatedFat 15.7, Cholesterol 84.6, Sodium 39.8, Carbohydrate 25.2, Fiber 0.5, Sugar 23.3, Protein 2.5
RICE KRISPIES ICE CREAM DESSERT
This always bring's back chilhood memories. It's an old time dessert that my mom made quite frequently. You may also use CornFlakes or RiceChex instead of the Krispies.
Provided by CoffeeB
Categories Frozen Desserts
Time 20m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Mix all together. (omitting the icecream).
- Spread 1/2 the mixture in a buttered 9x13 inch baking pan.
- Slice icecream (softened) on top.
- Sprinkle with remaining crumbs over the top.
- Refreeze.
- It's already quite sweet, but if you're so inclined, drizzle with a little of your favorite ice-cream topping. Butterscotch, caramel, or hotfudge all work.
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