Milk Rice Ice Cream with Strawberries
(8 servings)
| Bring three cups of milk, one cup of cream, one cup of sugar and one pinch of salt to a boil. |  |
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Add one cup of rice pudding rice and simmer for 30 minutes. |
| Allow to cool down and fold in two tablespoons of orange liqueur and two cups of whipped cream. |  |
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Wash, remove the stalks and dice 750 grams of strawberries. |
| Place half of the strawberries, two tablespoons of icing sugar, one tablespoon of orange liqueur and one tablespoon of lemon juice in a mixing bowl. |  |
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Puree the mixture. |
| In a flat bowl place one third of the milk rice, half of the strawberry puree and half of the strawberry dice. |  |
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Repeat the layering. |
| Freeze overnight. |  |
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Move the milk rice ice to room temperature two hours before serving. |