Lemon ice-cream with rice

Description

Very delicate Italian ice cream with rice, a creamy texture and a pronounced lemon flavor. Impossible to resist... I Recommend ;)

Ingredients

Figure

100 g
Chicken egg

2 piece
Sugar

150 g
Lemon

1 piece
Milk

300 ml
Butter

50 g
Syrup invert

2 Tbsp
Cream

250 ml

Cooking

For this dish I used Jasmine rice TM Mistral.

Prepare the lemon cream. Beat eggs with a whisk with 100 g of sugar and 4 tablespoons of lemon juice. Put the mixture on fire and stir with a whisk, bring almost to a boil (or until the mass will not start up steam), remove from heat, the mixture will thicken.

Add butter, stir until smooth, allow to cool, pour the cream into a container and chill in the refrigerator for about 2 hours.

Boil the rice in milk until thick porridge, add the remaining sugar and lemon juice, mix well.

Pour mint syrup, mix well.

Grind using a blender. The resulting mass RUB through a sieve, but I left to have across pieces of rice.

Add the chilled lemon cream, mix well.

Cream whisk until stable peak forms, you can add it to the mixture.

Spread the mixture in an ice cream parlor, cook for 20 minutes, then transfer to a container and put into the freezer (or put into a container if no ice cream).