Ingrédients pour Judith's Rice Cream Delight
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Comment préparer Judith's Rice Cream Delight
- Combine milk, sugar, and salt in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
- In a separate bowl, whisk together rice, egg yolks, and cornstarch until smooth.
- Gradually whisk about 1 cup of the hot milk mixture into the egg yolk mixture to temper the eggs, then pour the tempered mixture back into the saucepan.
- Cook over low heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This will take approximately 10-15 minutes.
- Remove from heat and stir in vanilla extract and butter until melted and incorporated.
- Pour the rice cream into a serving bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, warm the raspberry syrup (recipe below).
- Spoon the chilled rice cream into individual bowls. Drizzle generously with warm raspberry syrup and top with a crunchy wafer cone.
- Serve immediately and enjoy the delightful contrast of textures and flavors!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
13g
Fat
58g
Carbs
7g
