Rice Pudding Gelato
Are there any 3 sweeter words? Apart from maybe hot buttered toast, or deep fried cheese, or anchovies, bread and butter....
Anyway I digress; three words for a delicious dolce, from the lovely new book by Emiko Davies. I have cooked with Emiko before and she has a wonderful knowledge and skill with classic Italian dishes, and I especially love her sweet recipes. As I have now pulled the gelato maker out of the cupboard I am trying to make at least 2 new gelatos a week, to make it worth having; massive, ugly and unwieldy as it is, sitting on its own special kitchen chair because I don't have enough room (or an available plug socket) on the side.
This recipe combines two of my favourite things; rice pudding and gelato. The rice pudding is cooked slowly over the hob until it absorbs all the milk, like a sweet risotto. The flavourings are simple and comforting; vanilla and orange zest.
Once cooked and cooled the rice pudding is stirred through a simple custard base and then some whipped cream is folded through and the whole lot is churned into a nicely nubbly gelato. It is highly addictive, and very good eaten on its own or as an accompaniment to poached plums, which - as the tree won't stop furiously fruiting - we have in abundance.
Makes about 1 litre
80g risotto rice
500ml whole milk
half a split vanilla bean
a pinch of salt
2 egg yolks
200ml milk, warmed
peeled strips of zest from 1 orange
125ml double cream
Soak the rice in water for 30 mins, then cook it in the cold milk gently on the hob with the salt, orange zest and vanilla pod.
Whisk the egg yolks with the sugar. Add the warm milk, little by little, whisking all the time, then return the custard to a low heat and cook until it just coats the back of a wooden spoon, stirring continuously.
Remove, strain and allow to cool. Whip the cream to soft peaks. Fold the cooled rice pudding through the cooled custard, then fold in the whipped cream.
Churn and store in the freezer. Remove from the freezer at least 10 minutes before serving.