Step 1

Melt the butter in a saucepan over a medium heat, then add the rice and toast for a few minutes until opaque. Pour in the cream, whole milk, condensed milk and vanilla, then add the nutmeg and sugar. Bring to a simmer, cover and cook for 45 mins-1 hr over a low heat, stirring often so it doesn’t stick or burn, until the rice is tender (see tip, below). Cool completely.

Step 2

Pour the rice pudding into an ice cream machine and churn following the manufacturer’s instructions (about 30 mins; see tip, below). Put in a freezerproof container and freeze for at least 4 hrs, or until scoopable. Will keep frozen for three months.