Cinnamon, Rice and Graham Cracker Ice Cream

Arroz Con Leche Ice Cream Quenelle

When I started this blog back in January, rice pudding or arroz con leche was one of the first desserts I made. I absolutely love it. It really describes my childhood memories and to this day, we eat it about once a week in my house. That’s what we call comfort food.

I have been wanting to make an ice cream with those exact flavors for a while because if you know me at all, you know I’m an ice cream junkie. I went through a very obsessive period in which I really wanted to find the perfect rice pudding ice cream recipe. I tried several cookbook recipes, some from magazine clippings, made up my own… but none worked.

This past weekend, I decided to start from zero using my basic vanilla ice cream recipe and introduce the rice pudding cooking method into it. Surprisingly, I got it right the first time I tried. I thought the easiest way was to cook part of the liquid in the recipe with the rice and some sugar. This will add starchiness and caramelization to the basic ice cream recipe. I chose to discard the rice for texture reasons thinking that it might become too gummy after frozen but next time I make it, I will leave it in to see what happens.

The ice cream was gone in about 2 hours after I took it out of the ice cream machine. We devoured it!

Quenelle melting in the afternoon sun

Arroz Con Leche Ice Cream

500 grams organic whole milk
25 grams arborio or valencia rice
25 grams sugar
1 cinnamon stick
1/4 tsp sea salt
500 grams organic heavy cream
100 grams organic egg yolks
75 grams sugar
1/2 tsp ground cinnamon
25 grams all natural cinnamon graham crackers, crumbled

In a small saucepan, cook the milk, 25 grams of sugar, rice, cinnamon stick and salt. Simmer in medium-low heat for about 20 minutes. Strain the milk through a sieve and discard the cooked rice and the cinnamon stick. We want to have 350 grams of the cooked milk. If you have reduced it too much, add enough fresh milk to get those 350 grams we need but try to be as close to it as possible to avoid diluting the milk too much and to obtain the most flavor.

In a medium saucepan, boil the heavy cream with the cooked milk. In a separate bowl, whisk the egg yolks with the sugar. Temper the cream into the yolks. Whisk until well combined. Return this custard back to saucepan and cook for another minute (if you want to be completely sure, you can use a thermometer and cook to 84 degrees Celsius).

Strain the ice cream base through a fine sieve, add the ground cinnamon and cool down over an ice bath. Refrigerate for at least 4 hours.

Churn it in the ice cream machine. Right before the ice cream is done, add the crumbled graham crackers and stir. Freeze until hardens.


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16 Responses to “Cinnamon, Rice and Graham Cracker Ice Cream”

  1. Wonderful Wonderful idea! I adore arroz con leche (peruvian style) and love to see it made into other things! Great idea and great job!

  2. B says:

    “Cannelle et vanille” in this “arroz con leche” ice-cream! Coming back to the wonderful basics that inspired the blog! On a trip to Italy this weekend, I will have a “riso et latte” gelato, knowing that won’t taste as good as this one!

  3. linda says:

    What an exciting idea! Love the smudged chocolate stripes.

  4. mike says:

    Great recipe and great presentation. I went through a similar process of making rice pudding ice cream and also had to come up with something on my own. I went for a more Indian flavor (orange blossom water and cardamon). I left in some of the rice. It adds a nice sort of chewiness/substance that you may like.

  5. Dana says:

    This ice cream looks *amazing*!! I love bits of cookies and things in my ice cream — it’s the perfect contrast of crunchy and creamy!

  6. Veron says:

    This truly sounds like a delicious concoction! Well done!

  7. Cakespy says:

    As usual this is beautiful to look at, but this flavor combination has to be one of my favorites! I love my ice cream with graham crackers and cinnamon, but it looks like I could even make it BETTER! Oh, this looks wonderful. Makes me wish for a warmer climate!

  8. Danielle says:

    Oh, wow, this looks really great! It’s almost horchata ice cream… which, mm, I now feel inspired to make.

  9. What great ideas you come up with! It looks amazing!

  10. Ann says:

    Oh yum! A feast for the eyes and the mouth!

  11. wow such a great idea for an ice cream! i only wish i could taste it now!

  12. Peabody says:

    What great flavors you have going on here.

  13. I am a consummate ice cream lover too, and I’m very intrigued by the idea of arroz con leche ice cream. I think the addition of graham cracker crumbs for crunch is a fabulous idea. I wish you were my neighbor!

  14. Tartelette says:

    Wonderful mix of flavor and impeccable plating! Love it!!

  15. putra says:

    thanks for share your recipe, i love it so much

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