Recipe: Delicious rice pudding ice cream

Ad Waijers completed the renowned Master of Gelato course at Carpigiani Gelato University and is a lecturer at Carpigiani Gelato University Benelux. Rice pudding ice cream is a surprising combination of two beloved classics: the creamy texture of traditional rice pudding and the refreshing softness of ice cream. This recipe gives a new twist to a typical dessert from grandma's kitchen, ideal for those who love rich, full flavours with a touch of nostalgia.

Rice pudding

• 800 g Whole milk (3.5% fat)
• 300 g Rice (Carnaroli rice)
• 100 g Sucrose
• 250 g Dextrose
• 5 Cinnamon sticks
• Cocoa powder for colour

Rinse the rice thoroughly under running water until the water runs clear. Then weigh the other ingredients carefully. Pour the milk into a saucepan, add the sugars and stir well until the sugars have dissolved. Add the rinsed rice and cinnamon sticks. Bring the milk slowly to the boil, stirring regularly (as when making risotto). Cook the rice gently until done. Once the rice is soft and creamy, pour the mixture into a flat ice cream container and leave to cool in the fridge.

Mix fior di latte

• 1743 g Whole milk (3.5% fat)
• 510 g Cream (35% fat)
• 145 g Skimmed milk powder (1% fat)
• 360 g Sucrose
• 51 g Dextrose
• 165 g glucose powder 38DE
• 84 g stabilisator (base 50 C.H.)

Carefully weigh all ingredients and pour the milk and cream into a saucepan. Heat to approximately 20°C and add the skimmed milk powder. Mix the sugars with the stabiliser and stir into the milk. Continue stirring with a whisk until the milk powder has completely dissolved. Then heat the mixture to 85°C and maintain this temperature for at least 2 seconds. Quickly cool the mixture back down to 4°C and leave it to mature in the refrigerator for at least 24 hours.

Ice cream making and finishing

Homogenise the mixture with the turbo mixer and then pour it into the ice cream maker. Churn the ice cream until it reaches a resistance of 85. During extraction, you can mix the rice pudding into the fior di latte as a variegato. Fill the ice cream tub high and decorate to your liking, for example with cinnamon sticks (made of chocolate), puffed rice or raisins soaked in rum.