This is a killer recipe! If you like rice pudding ,which this essentially is, you will love, and I mean LOVE, this ice cream. It has one downside, which becomes apparent after 8 hours or so in your freezer. It freezes into a something that can be worked with a hammer and chisel! You will need to let it thaw for a good ten minutes or microwave it for 10 seconds or so before you will be able to scoop it.
However it is so good who cares. His recipe makes 1.25 quarts of ice cream, so make half. Invite friends over and eat it all right out of your ice cream maker. Store the left-overs, in single serving size containers. You can think of something. But whatever you do, make it.
The recipe is from his book The Perfect Scoop which I and many other people think is one of the great ice cream cookbooks. One of these days I write a proper review of it.
But I’m going to link you to the Spice of Life blog for the full recipe. Jescel, the author, faithfully reproduces it and also mentions an interesting variation at the end, where she replaces half the aborio rice called for with sticky rice.
Rice, eggs / 1.5 quart
Mix Prep Time: 30 min
Freeze Time: 1 hour 30 min
Total Time: 2 hours
Yield: 1.5 quarts (10 servings)