Cinnamon Rice Ice Cream

How to prepare cinnamon rice ice cream

1. In a pot, bring the milk, salt, and rice to a boil. Add the flavorings (cinnamon, lemon peel). When it starts to boil, turn the heat to low (I put the pot on the smallest burner), so that the milk just simmers gently so it doesn't overflow or form a skin. Stir often to stimulate the release of starch from the rice, like with risotto. You don't need to stir constantly, just frequently. Cook the rice for about 30-35 minutes, so that the grain is completely cooked (it shouldn't feel hard at all in the middle) and the milk is mostly absorbed, you should have a thick rice pudding. If the milk reduces and the rice isn't cooked, you can add a little more milk.
2. Remove the pot from heat, take out the flavorings, then add the sugar and stir until dissolved.
3. Heat the milk. In a small pot (preferably heavy-bottomed), whisk the egg yolks with the sugar. Slowly pour in the hot milk while whisking. The egg must not curdle, so pour the milk slowly especially at the beginning.
4. Put the pot on low heat and continue whisking until you feel the mixture thicken slightly. It won't become like pudding, but you'll feel it becoming more viscous. It takes about 6 minutes in a heavy-bottomed pot, but less in a thin-bottomed one. With a thin-bottomed pot you need to be more careful not to curdle the egg, the moment between custard and scrambled eggs is shorter 😊 If you have a thermometer, stop when the custard reaches 85°C.
6. Remove the custard from heat and pour it over the rice pudding. If you have a food processor with a plastic housing, let the mixture cool for 10 minutes. If it's stainless steel you can continue immediately. Put the mixture in the processor and blend at high speed until creamy (a powerful processor takes 10-15 seconds, but a weaker one may take up to 1 minute).
7. Put the mixture in a container with a spout (it will be useful when pouring into the ice cream machine) and refrigerate for at least a few hours until well chilled. I leave it overnight.
8. Put the mixture in the ice cream machine according to the machine's instructions and leave until it has the desired consistency (mine took 15 minutes, then I put it in a container with a lid and froze it for another 1 hour). Serve immediately, but you can keep it in the freezer longer. The ice cream will harden in the freezer, but if you take it out 30 minutes before, it will return to good consistency, just give it a few stirs with a wooden spoon to make it smooth again.

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