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Add a photoServings: 8
Ingredients
- 1/2 c. arborio rice, uncooked
- 3 c. lowfat milk
- 3 Tbsp. granulated sugar
- 1 sm piec vanilla bean
- 1 pch salt
- 3 x extra-large egg yolks
- 6 Tbsp. granulated sugar
- 1/2 c. lowfat milk plus-----
- 2 c. heavy cream
- 3 tsp confectioners' sugar
- 2 lb rock salt
Directions
- 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 in the lowfat milk, vanilla bean, sugar, and salt and brig to a boil over medium heat, stirring costantly. Then simmer for about 12 min. Remove from the heat and let the rice cold completely (about 2 hrs).
- 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 min.
- 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 in the cooled custard cream to the rice and combine well. Add in the heavy cream and confectioners' sugar and mix again.
- Prepare the gelato, following ice-cream maker's directions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 8 servings | |
| Calories 249 | |
| Calories from Fat 107 | 43% |
| Total Fat 12.21g | 15% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 78mg | 3% |
| Potassium 196mg | 6% |
| Total Carbs 30.51g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 20.68g | 14% |
| Protein 5.04g | 8% |
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