Florentine Rice Gelato
6 1/2 cups whole milk
1 cup sugar
1 cup long grain rice, rinsed well
2/3 cup heavy cream
Pinch of salt
1 vanilla bean, split
6 egg yolks
1/2 teaspoon freshly grated nutmeg
Although rice originated in Asia, Italy now
produces 60 percent of the rice for the European market. Originally
imported by the early Romans for medicinal and cosmetic purposes,
this grain has clearly reached a high culinary stature.
In a large saucepan, heat 4 cups milk. Add 1/3 cup sugar, stirring until
sugar is dissolved. Add the rice and simmer for one hour, stirring frequently
and stirring any skin that forms back into the mixture. Rice will be very
tender and the milk will thicken. Set aside to cool, stirring occasionally
to keep from clumping. Stir in the cream and place in the refrigerate to
In a medium saucepan, scald the remaining 2 1/2 cup milk with a pinch of
salt and the vanilla bean.
In a blender, beat the remaining 2/3 cup sugar and egg yolks together until
very thick. Remove the vanilla bean from the milk. With the blender running,
add the hot milk slowly so that the eggs don't curdle. When the milk has
been incorporated, transfer the mixture back to the saucepan.
Cook over medium heat for 6 to 8 minutes, stirring constantly with a wooden
spoon, until the mixture thickens and coats the back of the spoon. Remove
from the heat and place it in a cold water bath. Stir 2 minutes to stop
the cooking and cool the mixture. Chill thoroughly.
When custard mixture has completely cooled, stir in the rice and nutmeg.
Transfer to a chilled ice cream maker and freeze according to manufacturer's
Picture by Joyce Dudkerk-Pool