Rice Gelato

Name: Rice Gelato
Yield: makes about 1 1/4 quarts (1 1/4 liters)
Ingredients: 1/2 cup (100 g) Italian Arborio rice; 3 cups (750 ml) whole milk; 3/4 cup (150 g) sugar; Pinch of salt; 1 vanilla bean, split in half lengthwise; Two 1-inch-wide (3-cm) strips of orange zest; 5 large egg yolks; 1 cup (250 ml) half-and-half or cream; Pinch of freshly grated nutmeg

December 9, 2011

Many apartment buildings in Paris, including mine, have a gardienne. Although their official duties are accepting deliveries and overseeing maintenance, they’re equally famous for being a steady (and remarkably reliable) source of gossip about your neighbors. My gardienne is Madame André, who has young children, so she was always quite happy to accept ice cream while I churned out recipes for this book. Of all the ice creams I gave her, this was her absolute favorite, and she went into Gallic raptures whenever she saw me for days and days afterward. I should probably recommend her for a job as my publicist too, since shortly thereafter I got a reputation in the building as being L’Américain qui fait des glaces, toujours! (the American who makes ice cream, all the time!). If you’re a rice pudding lover, this is the ice cream for you. And be sure to spread the word.

Cooks' Note

It’s best to serve this ice cream the same day you churn it, or remove it from the freezer at least 5 to 10 minutes before you plan to scoop it, so the grains are chewy-soft.

Recipe notes

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