Rice Pudding Ice Cream with Hot Cherries

A simple but delicious cake recipe:

Rice pudding is one of our favorite desserts anyway. Frozen, however, it is unbeatable! Slit the vanilla bean and scrape out the pulp. Bring milk with 50 g sugar, vanilla bean and pulp to a boil. Fold in long-grain rice and swell at low temperature, stirring, for about 40 min, until tender. Flute long-grain rice into a suitable bowl and cool, remove vanilla bean.

Spread the bottom of a cake springform pan (24 cm ø) with parchment paper. Mix the long grain rice with the dough hooks of the mixer into the ice cream and groove into the tart springform pan. Cover and place in the freezer for 5 hours (overnight is better).

Stir pomegranate syrup through with custard powder. Bubble cherries with juice and 30 g sugar, fold in grenadine mixture and bubble repeatedly. Remove the ice cream from the mold, remove the parchment paper and cut the ice cream into cake pieces. Bring to the table with the hot cherries and garnish with lemon balm.

The cherries can be pre-cooked very well and heated repeatedly while stirring before serving. However, they also taste good when cooled.

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