California Walnut Rice Pudding Ice Cream
Servings & Cooking Time
Servings: 6 people (Total 3,070 kcal) – 1 serving: 510 kcal
Total Cooking Time: 33–41 minutes
Ingredients
- 1000 ml milk
- 30 g California Calrose rice
- 180 g sugar
- 10 g salep
- 100 g butter
- 100 g California walnut
- 5 sheets of phyllo dough (baklava yufkası)
Preparation
- Roast the California walnuts in a preheated 170°C oven for 8–10 minutes until lightly golden. Be careful not to burn them.
- Pour the milk into a pot and heat over medium heat for 5–6 minutes until it reaches a boil.
- In a separate bowl, mix the sugar and salep for about 1 minute until well combined.
- Once the milk starts boiling, slowly add the sugar-salep mixture while stirring continuously. Cook over low to medium heat for 8–10 minutes until thickened.
- Add the pre-boiled California Calrose rice and the roasted California walnut. Cook for another 2–3 minutes, stirring continuously.
- Let the mixture cool at room temperature for 30 minutes. Then transfer it to a closed container and freeze for at least 4–6 hours (ideally 12–24 hours).
- Churn in an ice cream machine for 20–25 minutes, or stir every 30 minutes while freezing until it reaches ice cream consistency.
- Brush the phyllo dough sheets with melted butter, layer them, and bake in a preheated 180°C oven for 10–12 minutes until golden brown.
- Top the ice cream with baked baklava phyllo and garnish with California walnut before serving.