Florentine Rice Pudding Ice Cream

The pleasure of a good cannoli filling in an ice cream.

… 1/2 cup white rice 1 cup water

… 1 cup whole milk

… 3/4 cup sugar

… 2 large eggs, beaten

… 1 1/2 cups heavy cream

… 1 teaspoon vanilla extract

… 1/2 teaspoon ground anise

Simmer the rice in the water until the liquid is absorbed, about 15 minutes, then add the milk and sugar and bring to a boil. Turn the heat to low and simmer until the milk is absorbed, about 30 minutes. Set aside to cool for at least 15 minutes, stirring occasionally.

Beat the eggs in a medium sized mixing bowl. Beat the cooled, cooked rice slowly into the eggs. Beat in the cream, anise, and vanilla. Refrigerate until cold, then freeze in an ice-cream maker.

Makes about 1 quart.