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Ingredients
- 1/3 cup long grain rice
- 2 cups whole milk
- 3 cinnamon sticks
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon bourbon (optional)
Details
Preparation
Step 1
1. In a medium saucepan set over medium ehat, toast the rice until fragrant and golden, about 2 minutes. Add the milk and cinnamon sticks. heat until the milk is steaming and nearly boiling, about 3 minutes. Remove the pan from the heat, cover, and let steep for 30 minutes. Remove the cinnamon sticks and pour the milk mixture into a blender. blend until the mixture is almost smooth. Pour the mixture through a fine-mesh strainer and into a medium bowl. Press the rice solids to release as much milk as possible, and discard. Stir in the cream.
2. In a medium bowl, whisk together the egg yolks, sugar, cinnamon, and salt until pale yellow and thick, about 3 minutes. Slowly pour the milk mixtur einto the egg mixture, whisking constantly. Return it to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 10 minutes. Remove the pan form the heat and add the vnailla nad bourbon, if using. transfer to a bowl and cover with plastic wrap so that the plastic wrap touches the top of the milk mixture. Refrigerate for 4 hours, or until chilled through.
3. Churn the custard in an ice cream maker according to the manufacutrer's instructions. Transfer to a freezer-safe container and freeze for 2 hours berfore serving.
4. Ice cream is best served within 3 days of churning.
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