What do you get when you cross two delicious sweets? Cronuts, cornbread cookies, birthday cake macarons, and my favorite dessert hybrid yet: rice pudding gelato.
This creamy treat is swoon-worthy on its own, but add a sprinkle of cinnamon sugar, a dollop of Nutella, or a handful of diced mango and you’ll almost definitely be licking the bowl.
Rice Pudding Gelato
Adapted from David Lebovitz’ The Perfect Scoop
- 1/2 c Arborio rice
- 3 c whole milk
- 3/4 c sugar
- pinch of salt
- 1 vanilla bean
- 5 large egg yolks
- 1 c half and half
Note: I HIGHLY recommend doubling this recipe, especially if you plan on sharing!
- Preheat the oven to 350°.
- Stir together rice, milk, 1/4 c sugar, and salt in a 2-qt baking dish. Slice the vanilla bean down the middle lengthwise and add it to the dish.
- Cover with aluminum foil and bake for 1 hour.
- Remove the foil, stir in remaining 1/2 c sugar, and continue to bake, uncovered, for 30 minutes.
- Take rice mixture out of the oven and briskly whisk in the egg yolks. Then, whisk in the half and half. (You now have some really delicious custard-y rice pudding. Try not to eat it all, I promise it gets even better!)
- Puree 3/4 of the rice mixture in a blender, then mix it back in.
- Chill rice pudding in the fridge for at least 2 hrs (I left mine overnight), then freeze in your ice cream maker. If your ice cream maker has variable speeds (I use the KitchenAid attachment), set it to stir or low so you’ll get a thick and creamy consistency.
- Dig in! Most ice cream recipes recommend storing your ice cream in the freezer for a bit so it hardens up, but this gelato is really best served soft. If you (miraculously) manage not to eat it all in one sitting, just take it out of the freezer a few minutes before serving, or microwave it for about 10 seconds.