CookEat Recipe

Paradise Ice Cream

Name: Paradise Ice Cream
Ingredients: 57 Gramme Rice — Raw rice, two ounces; source unit: gramme; 473 Millilitre Milk — FIRST milk for rice, one pint; source unit: millilitre; 57 Gramme Sugar — FIRST sugar, two ounces; source unit: gramme; 0.5 Teaspoon Vanilla essence — Vanilla essence; source unit: teaspoon; 1 Tablespoon Orange blossom water — Orange-flower water; source unit: tablespoon; 6 Egg yolk — Egg yolks; 113 Gramme Sugar — SEPARATE sugar, four ounces; source unit: gramme; 710 Millilitre Milk — SEPARATE milk, one and a half pints; source unit: millilitre; 237 Millilitre Cream — Cream, two gills; source unit: millilitre; 2 Tablespoon Jamaica rum — Jamaica rum; source unit: tablespoon

Rice custard ice cream with orange-flower water and rum. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2409. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Safe pasteurized egg custard/74°C and rapid chilling; No42 supplies freezer METHOD only. Limites : Rice sieve loss, freezer capacity, rum effect, finished volume and diners unknown.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

57 Gramme approximately 2 ouncesRiceRaw rice, two ounces; source unit: gramme
473 Millilitre approximately 2 US cupsMilkFIRST milk for rice, one pint; source unit: millilitre
57 Gramme approximately 2 ouncesSugarFIRST sugar, two ounces; source unit: gramme
0.5 Teaspoon Vanilla essenceVanilla essence; source unit: teaspoon
1 Tablespoon Orange blossom waterOrange-flower water; source unit: tablespoon
6 Egg yolkEgg yolks
113 Gramme approximately 4 ouncesSugarSEPARATE sugar, four ounces; source unit: gramme
710 Millilitre approximately 3 US cupsMilkSEPARATE milk, one and a half pints; source unit: millilitre
237 Millilitre approximately 1 US cupsCreamCream, two gills; source unit: millilitre
2 Tablespoon Jamaica rumJamaica rum; source unit: tablespoon

Method

Steps

Step 1
Wash two-ounce rice, cook in FIRST pint milk with FIRST two-ounce sugar, vanilla and orange-flower water fifty minutes; press through sieve and measure actual rice purée.
Step 2
Whisk SIX yolks with SEPARATE four-ounce sugar two minutes, add rice purée, SEPARATE 1.5pints milk and two gills cream. Stir over controlled heat to verified safe egg-custard74°C WITHOUT boiling; rapid chill to≤4°C.
Step 3
Strain into freezer, add two tablespoons rum, churn/freeze by No42 vanilla method only (do not add No42 ingredients or a second custard). Measure actual FINISHED ice cream.

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