Rice pudding ice cream

• unsalted butter↗25g g
• pudding rice↗75g g
• double cream↗150ml ml
• whole milk↗600ml ml
• condensed milk↗397g can g
• vanilla extract↗½ tsp tsp
• ground nutmeg↗1 tsp tsp

  or use freshly grated (see below)

• golden caster sugar↗50g g

  (optional)

Step-by-step instructions

1. 1

   Melt the butter in a saucepan over a medium heat, then add the rice and toast for a few minutes until opaque. Pour in the cream, whole milk, condensed milk and vanilla, then add the nutmeg and sugar. Bring to a simmer, cover and cook for 45 mins-1 hr over a low heat, stirring often so it doesn’t stick or burn, until the rice is tender (see tip, below). Cool completely.

2. 2

   Pour the rice pudding into an ice cream machine and churn following the manufacturer’s instructions (about 30 mins; see tip, below). Put in a freezerproof container and freeze for at least 4 hrs, or until scoopable. Will keep frozen for three months.