A recipe from the Good Food collection.
1/2 cup (110 g/3½ oz) risotto rice
3 cups (750 ml/24 fl oz) milk
1 vanilla bean
1/4 cup (60 g/2 oz) sugar
2 cups (500 ml/16 fl oz) thick (double/heavy) cream
3 teaspoons icing (confectioners') sugar
2 tablespoons finely chopped candied citron
1/2 cup (125 ml/4 fl oz) milk
3 egg yolks
1/2 cup (125 g/4 oz) sugar
1. Put the rice in a saucepan, add the milk, vanilla bean, sugar and a pinch of salt. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for about 12 minutes. Remove the rice from the heat and set aside for about 2 hours to cool completely.
2. Pour the contents of the pan through a colander and drain away the excess liquid.
3. Let the rice stand for 30 minutes.
4. To make the custard, heat the milk in a saucepan over medium heat until it is almost boiling. In a bowl, whisk together the egg yolks and sugar, and add the milk. Mix well. Rinse the pan and return the milk mixture to the pan. Cook, stirring constantly, over a low heat until the custard thickens and will easily coat the back of a wooden spoon. Remove the custard from the heat and allow to cool.
5. Transfer the rice to a bowl, remove the vanilla bean, add the custard and mix well. Add the cream, icing sugar and candied citron, and stir well to combine.
6. Pour the mixture into a freezer box and freeze for 1 hour. Take the box out of the freezer and give the mixture a good stir, then refreeze. Repeat this process four times until the mixture is almost solid. The more you stir, the less icy the mixture. Alternatively, you can freeze the mixture in an ice-cream machine, following the manufacturer's instructions.
7. Remove the ice cream from the freezer 10 minutes before serving to soften. If it is too frozen the rice grains will be very hard.