Rice Gelato (Gelato di riso)
The feature of this recipe is rice, and therefore it offers an unusual texture. You’ll find it unlike any other gelato, as it is subtle and yet distinctive in a very delicious way.
Serves: 8Hands-on: 15 minutesTotal: 12 hours 15 minutesDifficulty: Easy
- 3 cups whole milk
- ½ cup sugar
- ½ cup rice, rinsed
- ½ cup heavy cream
- ¼ tsp. salt
- 4 large egg yolks
- 2 tsp. vanilla extract
- ⅛ tsp. nutmeg
- In a medium saucepan, bring 2 cups of the milk to a boil with ¼ cup of the sugar until sugar is dissolved. Stir in rice and simmer for 1 hour. Set aside to cool, stirring occasionally. Stir in cream, and cover. Refrigerate for 2 hours or more.
- Bring remaining milk, sugar, and salt to a simmer over medium heat.
- In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened. Remove from heat and stir in the vanilla.
- Chill 4 hours or overnight. Stir in the rice mixture and nutmeg.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Stop the churning as soon as the gelato is just frozen.