Ingredients
- null 3 cups cooked RiceSelect® Sushi Rice
- null 6 cups milk
- null 2 cups heavy cream
- null 1 tablespoon vanilla
- null 4 large eggs
- null 2 cups sugar
- null Pinch of salt
- null 1 cup toasted chopped pecans
- null Caramel sauce (optional)
Instructions
- Cook rice according to package directions.
- Combine milk and cream in saucepan and scald. Cool slightly. Whisk eggs, sugar, vanilla and salt until light. Gradually whisk into hot milk mixture.
- Add the cooked rice and cook over low heat, stirring occasionally until thick enough to coat the back of the spoon, about 20 minutes.
- Cool custard to room temperature, stirring often. Pour a little at a time into blender container, pulsing several times to break up grains.
- Refrigerate mixture until chilled. Stir in toasted pecans. Pour into ice-cream freezer canister (if it doesn't come up to fill line of canister, add additional milk). Freeze according to manufacturer's directions. Serve with caramel sauce if desired.