Frozen Rice Cream

Ingredients

• Wash rice
• cook in double boiler with milk
• Cook eggs
• sugar
• whipped cream
• Fill a melon mould
• let stand 2 to 3 hours

Method

1. 1

   Wash rice, cook in double boiler with milk until soft, press through a sieve.

2. 2

   Cook eggs, sugar and milk mixture as a soft custard; cool, flavor.

3. 3

   Freeze to a mush, remove dasher, beat well, fold in whipped cream.

4. 4

   Fill a melon mould; pack in ice and salt, let stand 2 to 3 hours.

5. 5

   Unmould on serving dish; garnish with fresh fruit or fruit compote.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 86. The excerpt below is the record exactly as published.

Wash rice, cook in double boiler with milk until soft, press through a sieve. 2. Cook eggs, sugar and milk mixture as a soft custard; cool, flavor. 3. Freeze to a mush, remove dasher, beat well, fold in whipped cream. 4. Fill a melon mould; pack in ice and salt, let stand 2 to 3 hours

Cook this with the app: pantry check, scaling, and the assistant.