Rice Pudding Ice Cream

Rice Pudding Ice Cream is a gluten free and lacto ovo vegetarian side dish. For 95 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 9g of fat, and a total of 446 calories. This recipe serves 4. 7 people found this recipe to be tasty and satisfying. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up granulated sugar, ground cinnamon, vanilla bean paste, and a few other things to make it today. It is brought to you by Pies and Plots. Overall, this recipe earns a solid spoonacular score of 69%. Ice Cream Pudding, Banana Pudding Ice Cream, and Pistachio Pudding Ice Cream are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large pot stir together rice, 3 cups milk, and sugar. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook 6 minutes, until the mixture has thickened, stirring frequently. Add the raisins and cook for 2 more minutes, continuing to stir. Remove from the heat and stir in the cinnamon and vanilla bean paste.Pour into a heat safe container and place in the refrigerator to chill at least 4 hour and up to overnight. Once chilled, stir in the remaining 1 cups milk. Churn in your ice cream maker according to the manufacturers instructions. Because the mixture is so thick, it may not take the full time to churn. Serve immediately or store in freezer containers in the freezer for up to 1 month.

 

Step by step:

1. In a large pot stir together rice, 3 cups milk, and sugar.

2. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook 6 minutes, until the mixture has thickened, stirring frequently.

3. Add the raisins and cook for 2 more minutes, continuing to stir.

4. Remove from the heat and stir in the cinnamon and vanilla bean paste.

5. Pour into a heat safe container and place in the refrigerator to chill at least 4 hour and up to overnight. Once chilled, stir in the remaining 1 cups milk. Churn in your ice cream maker according to the manufacturers instructions. Because the mixture is so thick, it may not take the full time to churn.

6. Serve immediately or store in freezer containers in the freezer for up to 1 month.

Nutrition Information:

covered percent of daily need

 

Related Videos: