Cinnamon, Rice and Graham Cracker Ice Cream

Arroz Con Leche Ice Cream Quenelle

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.