Creamy Rice Pudding Ice Cream

1.In a saucepan, combine the cooked rice, whole milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.

2.Reduce the heat to low and cook the rice pudding mixture for about 30 minutes, stirring frequently to prevent sticking. The rice should be creamy and the mixture slightly thickened.

3.Remove the saucepan from heat and let the rice pudding mixture cool to room temperature.

4.In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk.

5.Once the rice pudding mixture is cool, gently fold in the whipped cream mixture until well combined.

6.If desired, fold in the raisins, chopped almonds, shredded coconut, and chopped mango for added texture and flavor.

7.Transfer the mixture to a freezer-safe container, cover with a lid or plastic wrap, and freeze for at least 6 hours or overnight until firm.

8.Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping and enjoying!