| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Italian |
Ice cream, Italian |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Arborio rice, uncooked |
| 3 |
c |
Milk |
| 3 |
T |
Granulated sugar |
| 1 |
|
Piece vanilla bean |
| 1 |
pn |
Salt |
| 3 |
|
Extra-large egg yolks |
| 6 |
T |
Granulated sugar |
| 1/2 |
c |
Milk |
| 2 |
c |
Heavy cream |
| 3 |
t |
Confectioners' sugar |
| 2 |
lb |
Rock salt |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #307
Date: Sat, 9 Nov 1996 13:32:05 +0000 From: Linda Place
<placel@worldnet.att.net>
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