Monday, February 20, 2012
Rice pudding ice cream
I was a picky eater as a child. Anything that was exotic would always get passed over. I'd only eat plain, bland foods and desserts. My pickiness carried over to most of the foods my Puerto Rican grandmother cooked. I could throw down with some of her fried pork chops (chuletas), beef stew (carne guisada), and rice (but no beans, please). But, no way was I going anywhere near the fried plantains (tostones), cassava (yuca), tamales, and, especially, rice pudding with offending raisins (arroz con leche or arroz con dulce). I know, for shame...
I have finally stepped out of my picky shell and am definitely making up for lost time! While I still won't go anywhere near those tamales, I love me some rice pudding. I only make it once a year or so because I do it up old school style, which means standing in front of the stove, stirring, for hours. I prefer my rice pudding fairly simple with only a generous sprinkle of cinnamon. Oh, and I add raisins now. Tara, on the other hand, likes it plain. Oh, the irony...
When I saw a recipe for rice pudding ice cream from clumsycookie, I knew I had to get on it. I mean, can you imagine, rice pudding in ice cream form?! I won't be sharing a rice pudding recipe with you today because: Hello? Hours at the stove is just not cute right now. Use your tried and true version or, do like I did and use some Kozy Shack rice pudding and doctor it up as you like. The ingredients are fairly minimal and what you'd expect in a homemade rice pudding. You know, things like rice, milk, eggs, and sugar.
Unfortunately, rice pudding seems to be better as rice pudding rather than rice pudding ice cream. It might have been because I left it plain and didn't add anything to the store-bought stuff. So definitely make your rice pudding how you like it flavored and then amp up the flavors a bit, otherwise it will be rather bland...
Rice Pudding Ice Cream
Barely adapted from Clumbsy Cookie
If you don't have glucose or corn syrup, you can substitute with 4 tablespoons of regular sugar. I have not tried this, so let me know how it works if you do.
1 cup milk
3 tablespoons glucose or corn syrup
2 cups rice pudding
Optional add-ins (if using store-bought rice pudding):
1+ teaspoon cinnamon
1/2 cup raisins soaked in rum or vodka
Mix the milk and glucose (or corn syrup or sugar) and heat just to dissolve the glucose. Combine with the rice pudding and cinnamon, if using, in a blender and mix until you have a thick liquid (you could also use an immersion blender). Strain to separate any unblended rice grains (these are quite tasty - like a sweet rice cereal). Cool completely and churn in your ice cream maker according to the manufacturers instructions. Mix in the raisins, if using, just before you transfer the ice cream into a container to freeze.