Rice Gelato

Page 70

Cuisine: North American | Course Type: Desserts

(2 reviews)

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This is a good recipe, but as written in the book, you must let it soften a bit before serving. I use 3 whole eggs instead of the 5 egg yolks, and for my oven 150 C for about 3 / 4 hours is fine for the rice pudding. Pureeing half the mixture really does make a big difference to the final icecream.

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