Scoop Kitchen
Risalamande
The Scandinavian Christmas dessert as ice cream: creamy vanilla rice pudding with chopped almonds, served with glossy cherry sauce.
- Hands-on
- 50 min
- Cooling
- 1 h
- Freeze
- 24 h
- Program
- Ice Cream
- Makes
- 4 servings6 servings
Good forChristmas
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 131 g), estimated
Whole tubpint: 1167 kcal, 20 g protein1751 kcal, 30 g protein (709 ml24 oz). Contains: Milk, Tree nuts. Toppings are not included in these numbers.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
465 of 473 ml697 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
To finish
Mix-ins go in at the end, after spinning, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Bring 30 g short-grain pudding rice2½ tbsp short-grain pudding rice2½ tbsp short-grain rice45 g short-grain pudding rice55 ml short-grain pudding rice3½ tbsp short-grain rice and 250 ml whole milk250 ml whole milk1 cup + 1 tbsp whole milk375 ml whole milk380 ml whole milk1⅔ cups whole milk to a simmer in a small, heavy saucepan.
- Cover and cook over the lowest heat for 35 to 40 minutes, stirring often, until the rice is very soft and creamy.
- Off the heat, stir in 60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar90 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar, 2 tsp pure vanilla extract2 tsp pure vanilla extract2 tsp vanilla extract1 tbsp pure vanilla extract1 tbsp pure vanilla extract1 tbsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt, then 140 ml whipping cream140 ml whipping cream½ cup + 1 tbsp heavy cream210 ml whipping cream210 ml whipping cream¾ cup + 2 tbsp heavy cream.
- Pour into the tubpint, cool to room temperature, then put the lid on.
- Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
- On spinning day, warm 120 ml cherry sauce120 ml cherry sauce½ cup cherry sauce180 ml cherry sauce180 ml cherry sauce¾ cup cherry sauce in a small pan and set it aside, or leave it cold.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
- If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 30 g almonds55 ml almonds3½ tbsp almonds45 g almonds80 ml almonds⅓ cup almonds, then run Mix-in.
- Scoop into bowls and spoon the cherry sauce over each serving.
To serve: Hide one whole almond in one of the bowls: whoever finds it wins a prize, traditionally a marzipan pig.
My notes
Tips
- No cherry sauce? Warm cherry jam with a splash of water, or serve it the Norwegian way, like riskrem, with a cold red berry sauce.
- Cook the rice until it is completely soft. Firm grains freeze into hard little bits.
- Leftover rice porridge works well: use about 250 g in place of the rice and milk, and skip the cooking.
Why it works
Rice cooked slowly in milk releases starch that thickens the base and keeps ice crystals small, so the tubpint spins creamy around soft grains of rice. The almonds go in with Mix-in, so they stay in crunchy pieces.
New recipes in your inbox
What to freeze for the weekend, new recipes and the taste of the week, in one short email at most once a week. Unsubscribe any time.
Plus a free texture cheat sheet when you sign up: the quick fix for every texture problem, on one page.
Ratings & reviews
Loading reviews…
Questions & answers
Loading questions…
