Recipes: Ice Cream Lollipops and Chocolate Rice Pudding

As a molecular gastronomist, Johnny Iuzzini specializes in creating complex recipes that are difficult for the average person to comprehend. His cookbook, however, incorporates unusual flavors with easy-to-follow instructions. Below, find a couple of delicious Iuzzini creations that anyone can try out at home.

Click Here to read more about chef Johnny Iuzzini.

Coffee Cardamom Ice Cream Lollipops

Recipe courtesy of Johnny Iuzzini

For the soft caramel:

1100 grams sugar
100 grams glucose
600 grams butter, cubed and chilled
1 liter Heavy cream, boiling
2 Vanilla beans, scraped
Instructions

Cook the sugar until it is a dark amber caramel before adding the glucose followed by the butter, cream and vanilla bean. Once it is homogenous, remove from the heat, strain and cool.

Malted Chocolate Rice Pudding

From Dessert Fourplay/Courtesy of Johnny Iuzzini and Roy Finamore

1 Cup Arborio Rice
2.5 cups whole milk
1 cup malt powder
6 tablespoons sugar
1 vanilla bean, split and scraped
2.5 ounces unsweetened chocolate (preferably Valrhona) finally chopped

For the pudding:

½ cup whole milk
4 tablespoons sugar
2 large egg yolks
1 and 1/3 ounces bittersweet chocolate (preferably Valrhona) chopped
3/4 cup plus 2 tablespoons heavy cream
Generous ½ cup cocoa nibs

Instructions:

Bring a large saucepan of water to a boil.

Rinse the rice and add it to the water. Cook for 8 minutes and drain. The rice should be about half cooked.

Meanwhile, put the milk, malt powder, sugar and vanilla pod and seeds in a saucepan and bring to a boil over medium-high heat, stirring often. Add the rice and reduce the heat. Simmer until the rice is tender, 9 to 10 minutes.

Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring after each burst, or melt in a double boiler. Stir into rice.

Spread the rice out in a baking dish and cover with plastic wrap, pressing the plastic onto the surface. Refrigerate until cold.

Discard the vanilla pod. Measure out 625 grams of the pudding base and put in a large bowl.

Put the milk and 1 tablespoon of the sugar in a saucepan. Bring to a simmer over medium heat.

Whisk the yolks with the remaining 3 tablespoons sugar in a medium bowl. When the milk is simmering, slowly whisk about ½ cup into the yolks to temper them, then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180 F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Stir in the chocolate and mix with an immersion blender. Strain over the rice and mix well.

Whip the cream to medium peaks. Fold into the pudding with the nibs. Divide the pudding among dessert bowls and refrigerate until chilled, at least two hours.

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