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CREAMY CINNAMON RICE ICE CREAM – A LUXURIOUS HOMEMADE GELATO

By Delicious Recipes!Posted on
CREAMY CINNAMON RICE ICE CREAM – A LUXURIOUS HOMEMADE GELATO

CREAMY CINNAMON RICE ICE CREAM – A LUXURIOUS HOMEMADE GELATO

Can’t decide between rice pudding and ice cream? Have both! This cinnamon-infused rice ice cream is one of my top 3 favorites, alongside pistachio and hazelnut. Inspired by Anya von Bremzen’s recipe from The New Spanish Table, it rivals the creamiest gelato and can be made even without an ice cream machine.

Enjoy it solo or paired with a rich coffee sauce (recipe coming tomorrow!).

🕒 Prep Time: 40 min (+ chilling and freezing)

🍳 Cook Time: 35 min
🍽️ Yields: About 6 servings

Ingredients

  • 750 ml whole milk (3.5% fat)
  • 75 g short-grain rice (e.g., Carnaroli)
  • Pinch of salt
  • 1 cinnamon stick (about 5 cm)
  • 2 strips lemon peel
  • 35 g sugar

Custard:

  • 3 egg yolks
  • 50 g sugar
  • 375 ml whole milk (3.5% fat)

Instructions

  1. In a saucepan, combine milk, salt, rice, cinnamon stick, and lemon peel. Bring to a gentle boil, then reduce heat to the lowest setting so the milk just simmers lightly to avoid skin forming or swelling. Stir frequently to release starch, similar to making risotto.
  2. Cook rice for 30–35 minutes until fully tender (no hard core) and most of the milk is absorbed, forming a thick rice pudding. Add a splash of milk if drying out before rice is done.
  3. Remove from heat, discard cinnamon and lemon peel, then stir in sugar until dissolved.
  4. Heat custard milk in a separate saucepan. In a bowl, whisk egg yolks with sugar. Slowly pour hot milk into yolks while whisking constantly to avoid curdling.
  5. Return mixture to low heat, whisking continuously until slightly thickened (like a drinking yogurt), about 6 minutes or until it reaches 85°C. Remove from heat immediately.
  6. Pour custard over rice pudding. If using a plastic blender bowl, let cool 10 minutes; stainless steel bowls allow blending immediately.
  7. Blend mixture at high speed until creamy (10–15 seconds for powerful blender, up to 1 minute for less powerful).
  8. Transfer to a container with a spout for easy pouring and refrigerate for several hours or overnight to chill completely.
  9. Pour chilled mixture into your ice cream machine and churn according to manufacturer’s instructions (mine took 15 minutes). Transfer ice cream to a lidded container and freeze for 1 hour to firm up.
  10. Serve immediately or store in freezer. To serve after longer storage, remove 30 minutes prior, stir with a wooden spoon to restore creamy texture.

💡 Tips

  • Use short-grain rice for creamy texture and proper starch release.
  • Stir frequently during rice cooking to prevent sticking and ensure creaminess.
  • Remove citrus and cinnamon before blending to avoid bitterness.
  • This ice cream is delightfully creamy even without an ice cream maker if stirred regularly during freezing.

🎉 Perfect For

  • Creamy, comforting desserts
  • Lovers of rice pudding and gelato
  • Unique homemade ice cream experiences
  • Pairing with coffee or fruit sauces

📝 Final Thoughts

This cinnamon rice ice cream perfectly marries the comforting creaminess of rice pudding with the refreshing chill of gelato. Easy to customize and irresistibly rich, it’s sure to become a favorite for your dessert repertoire.