No-Churn Risalamande Ice Cream with Cherry Ripple and Almond Brittle

Method

1. Put the rice, water, milk and the split vanilla pod with its scraped seeds in a heavy-based 16 cm saucepan. Bring to a boil on medium heat, stirring, then cover, lower to low heat and cook for 30 min, stirring and scraping the bottom every 5 minutes, until the rice is very soft and the mixture thick.

   Add in this stepShort-grain (pudding) rice 40 gWater 50 mlWhole milk 250 mlVanilla pod ½

   medium heat→low heat

2. Remove the vanilla pod and stir in the salt. Spread the rice in a shallow dish, press baking paper onto the surface, let it cool, then chill for 2 h until completely cold. Warm rice would melt the cream.

   Add in this stepSalt 1 pinch

3. Chop the almonds coarsely. Put them in a frying pan with the sugar on medium-low heat and stir for 4 min, until the sugar melts and coats the almonds in amber caramel. Tip onto baking paper, spread out, let cool completely and break into small pieces. Caramel is extremely hot: never touch it or taste it straight from the pan.

   Add in this stepBlanched almonds 30 gSugar 20 g

   medium-low heat

4. Put the cherries and their juice in a small pan, stir in the starch mixed with 1 tbsp cold water and cook on medium heat for 2 min, stirring, until thick and glossy. Crush the cherries lightly with a fork and let the sauce cool completely.

   Add in this stepPitted cherries in juice (with juice) 120 gPotato starch 1 tsp

   medium heat

5. Whip the cold cream with the condensed milk until it holds its shape, between soft and firm peaks. Loosen the cold rice with a spoon and fold it in gently, then fold in two-thirds of the almond brittle.

   Add in this stepDouble (heavy) cream, cold 200 mlSweetened condensed milk 100 g

6. Spread a third of the mixture in a 750 ml freezer container, spoon over a third of the cherry sauce and swirl it lightly with a knife; repeat twice more. Scatter the remaining almonds on top, cover and freeze for at least 6 h. Let it soften for 10 minutes at room temperature before scooping.