Rice pudding ice cream

Method

• step 1

  Step 1

  Toast the rice in a frying pan on a medium heat until lightly golden. Transfer to a pan with the milk and cream, bring to the boil and simmer gently for 30 minutes. Take it off the heat and leave to cool and infuse for 30 minutes before pouring the mixture through a sieve. Discard the cooked rice.

• step 2

  Step 2

  Beat the egg yolks and sugar until fluffy and pale. Slowly whisk in the cooled milk and cream, then transfer the mixture to a pan and cook on a low heat, stirring occasionally with a wooden spoon (watch it carefully as you don’t want it to scramble) until the mixture thickens and coats the back of the spoon.

• step 3

  Step 3

  Let the mixture cool, then pour it into an ice cream maker and churn until frozen. Freeze until you’re ready to serve it.

• step 4

  Step 4

  To make the caramel sauce, put the sugar and 100ml water in a pan. Slowly heat it up until the sugar dissolves and the mixture turns an amber colour, but don’t let it go too far or it will start to burn. At this point, take it off the heat and add the butter, whisking continually (but be careful, as it might spit), then add some cream until you get the consistency you want. Add more cream for a runnier sauce. Add a pinch of salt flakes, or more, to suit your taste.

• step 5

  Step 5

  Take the ice cream out of the freezer 30 minutes before serving – this will help making scoops or quenelles easier. Serve the ice cream with the lime, caramel sauce and a pinch of cinnamon.