Summer berry rice cream

Summer berry rice cream

By
From
Posh Rice
Serves
8
Prep
40 mins

There’s no churning needed to make this super-creamy frozen dessert. Serve in slices or scoops as the mood takes you.

Ingredients

Quantity Ingredient
700ml pints whole milk, plus extra if needed
125g caster sugar
pinch salt
1 vanilla pod, halved lengthways and seeds scraped out
125g pudding rice
500ml double cream
150g frozen berries

For the compote

Quantity Ingredient
350g frozen berries
85g caster sugar
1/2 lemon, juiced

Method

  1. Tip the milk, sugar, salt and vanilla seeds and pod into a saucepan. Bring to the boil, add the rice, then turn down the heat and simmer for 25 –30 minutes, or until the rice is cooked, stirring every so often. Add a little more milk if needed. Leave to cool.
  2. To make the compote, put all the ingredients into a saucepan and set over a medium heat. Once the sugar has dissolved, simmer vigorously for 10 minutes until jammy, then leave to cool completely.
  3. Brush a 1kg loaf tin with oil and line it with clingfilm. Remove the vanilla pod from the rice. Whip the cream to soft peaks and beat a few large spoonfuls into the rice, then fold through the rest.
  4. Scatter one-third of the frozen berries over the bottom of the loaf tin and spoon over one-third of the rice, tapping the tin down on the counter to remove any air bubbles. Spoon over half the compote and ripple through. Scatter over one-third of the berries, followed by another one-third of the rice, the remaining compote and berries, finishing with the remaining rice. Cover with clingfilm and freeze for 3 – 4 hours, or overnight. Take out of the freezer 15 minutes before serving. Turn out and slice with a hot knife, or scoop into balls and serve with the remaining compote.
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