Method

• 1.
  Place the milk, butter, 40g sugar and rice in a saucepan over a low heat, stirring to dissolve the sugar. Bring to the boil, then reduce heat to very low and simmer, stirring occasionally to prevent catching, for 30 minutes or until rice is quite soft. Allow to cool.
• 2.
  While the rice is cooling, place the ice cream in the fridge to soften, then fold the rice into the ice cream.
• 3.
  Divide the mixture between the ramekins and freeze until firm. Sprinkle with the remaining sugar and use a domestic blowtorch or place under a high grill to caramelise the top.
• 4.
  Serve immediately with berries, if desired.