Rinse the long-grain rice, boil in the milk with salt, sugar and vanilla, swell over low heat, remove the vanilla and cool the long-grain rice.
Soak the gelatine in cold water for 10 minutes, dissolve in a bain-marie or at the lowest setting on the hob, cool a little, mix with Maraschino and whipped cream. Leave a few of the candied fruits for garnish, chop the others coarsely. Mix long grain rice with gelatin cream and candied fruits, pour into a cooled rinsed baking dish or pudding mold and set in a cool place.
Turn the cream ice cream out onto a platter, garnish with remaining candied fruit. Serve with any wine or fruit sauce to the table form.
History of the recipe
The Trauttmansdorff are an old Austrian noble family with their ancestral seat in the Vienna Woods. One Trauttmansdorff already fought in the Battle of the Field of Mars (1278), another was instrumental in bringing about the Peace of Westphalia, which ended the Thirty Years’ War.
The famous cream ice cream was composed in honor of Ferdinand Count von Trauttmansdorff – by whom and where, however, cannot be determined. The count led an eventful life as an envoy and ambassador of Austria in many European capitals. Only at the age of 47 did he return to Vienna, where he became vice-president and later president of the House of Lords.