I scream, you scream we all scream for ice cream.
And you’ll be screaming for quite a while at sea. The one thing that I miss more than any other when sailing is ice cream. Sure there are yachts with fabulous freezers, but generally they are filled with fish, meats, and other “necessary” frozen things
One of the first things I do when I hit land is scout out the nearest ice cream parlor. Alas on small islands the ice cream isn’t usually the best but I’m an addict, what can I say?
Between ports though, on long passages, what’s a girl to do? Make a substitute for ice cream. That’s what. I’ve been making versions of this Indian rice pudding for years. Rich, creamy, and decadent, it is the best substitute for ice cream I’ve found. I like to make a big batch before a long passage and pull it out of the bottom of the fridge on those hot days I’m dreaming of ice cream.
Cruisers Ice Cream
- 1 ½ c rice
- 2 c water
- 1 c sugar
- 2 c milk
- 2 c coconut milk
- 2 c water
- 1 ½ t ground cardamom
- 1 stick cinnamon
- ½ c pistachios, chopped
- 1 T rose water
- Wash rice well and soak in water to cover generously for 15 minutes.
- Put rice and water in pan and bring to boil for 5 minutes
- Turn off heat and allow to steam 5 minutes
- Stir in milk, water, coconut milk, cinnamon, and cardamom
- Bring to a boil
- Reduce heat and simmer, stirring occasionally to prevent sticking
- Cook 45 minutes
- Remove cinnamon stick
- Stir in pistachios
- Cool to room temperature. Mix in rosewater
Chill 24 hours