Toasted Pecan Rice Cream

1. 1

   Combine milk and cream in saucepan and scald.

2. 2

   Cool slightly.

3. 3

   Whisk eggs, sugar, vanilla and salt until light.

4. 4

   Gradually whisk into hot milk mixture.

5. 5

   Add the cooked rice and cook over low heat, stirring occasionally until thick enough to coat the back of the spoon, about 20 minutes.

6. 6

   Cool custard to room temperature, stirring often.

7. 7

   Pour a little at a time into blender container, pulsing several times to break up grains.

8. 8

   Stir in toasted pecans.

9. 9

   Pour into ice-cream freezer can (if it doesn't come up to fill line of can, add additional milk).

10. 10

    Freeze according to manufacturer's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.