Serves: Makes about 800ml - Time:
I developed this ice cream after my last trip to New York. We had dinner one night at The Gramercy Tavern which was faultless-the highlight being, for pudding, a sundae. Who knew they were back in fashion? This masterpiece comprised rice pudding ice cream, apricot sorbet, crumbled cookies with a salted caramel sauce as a final flourish . We soon regretted ordering only one to share. Back home, I promised my fellow diners that I would attempt to recreate said sundae. This is the first part with the sorbet and cookies to follow (the sauce will feature in the actual sundae recipe). I have made life simple by using chilled, shop-bought rice pudding (Rachel’s is my favourite brand).
- 300ml double cream
- 200g condensed milk
- 2 teaspoons vanilla extract
- 2 x 150g pots Rachel’s Rice Pudding
- Put the cream, condensed milk and vanilla in a bowl and whisk until thick.
- Fold in the rice pudding and scrape into a container. Freeze until hard.