Rice Pudding Ice Cream


  • 100 g (4 oz) pudding rice
  • 1 vanilla pod
  • 600 mls (1 pint) full-cream milk
  • 200 g (7 oz) caster sugar
  • 300 mls (½ pint) (double) cream


Cook the rice and vanilla pod in the milk until the grains are tender. Remove the vanilla pod, split it, and scrape the seeds into the pudding. Stir in the sugar while the mixture is still hot, and allow it to cool. Bear in mind that the sweetness will diminish in intensity when the mixture is frozen. Whip the cream, fold it into the rice, and freeze the mixture either in an ice-cream maker or a freezer container.