Ingredients
- 1/2 cup Italian Arborio rice
- 3 cups whole milk
- 3/4 cup sugar
- pinch of salt
- 1 vanilla bean, split in half lenghtwise
- Two 1-inch-wide strips of orange zest
- 5 large egg yolks (save the whites for use later)
- 1 cup half-and-half or cream
- Pinch of freshly grated nutmeg
Directions
-
eheat the oven to 350. In a 1.75 to 2 quart baking dish, mix together the rice, milk 1/4 cup of the sugar and the salt. Add the vanilla bean and strips of orange zest (I made the mistake of actually scraping out the vanilla, but it’s not really a mistake… it’s delicious.)
-
Cover the dish with aluminum foil and bake for 1 hour. Remove the rice from the oven and remove the foil. Stir in the remaining 1/2 cup sugar, then continue to bake the rice, uncovered for another 30 minutes.
-
Remove the rice from the oven a second time, remove the vanilla bean and orange zest and briskly whisk in the egg yolks at once. Then whisk in the half and half or cream and nutmeg.
-
Puree half of the rice mixture in a blender or food processor until chopped fine then stir it back into the cooked rice.
-
Chill the mixture in the fridge (I left mine in for 2 days), then freeze it in your ice cream maker according to the manufacturer’s directions.