Rice Ice Cream

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette

Categories: frozen dessert

Ingredients

  • 1 1/2 cups cooked rice
  • 2 cups milk
  • 1 cup cream
  • 4 eggs, well beaten
  • 2 cans sweetened condensed milk
  • 4 Tbsp. lemon juice
  • 1/8 tsp. salt
  • 1 cup (about 1 lb. 4 oz.) crushed pineapple
  • 1 quart milk

Directions

  1. Mash the rice while hot with a fork. Place in saucepan with milk and cream. Add beaten eggs to hot rice mixture. Cook about 1 minute, stirring constantly. Add condensed milk and salt. Stir well. Pour into gallon freezer. Stir in 1 quart milk or as much as needed to make the freezer 3/3 full. Freeze until mushy. Add pineapple and lemon juice. Continue freezing until firm. This can be stored in home freezer.

  2. Note: Use 1/2 recipe to freeze Rice Ice Cream in a refrigerator container. When mushy turn into bowl, beat thoroughly; stir in pineapple and lemon juice. Freeze.

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