3.34 from 3 votes

Horchata Ice Cream

Delicate flavors of horchata in a soft and buttery ice cream! This recipe has been updated based on reader feedback.
Prep: 50 minutes
Chilling time: 5 hours
Total: 50 minutes
Servings: 6 servings (3 cups)
Author: The Bojon Gourmet


  • 1/3 cup (65 g) medium or long grain white rice
  • cups (300 ml) whole milk
  • 2 cinnamon sticks (3 inches each), plus an extra one for grating over the finished ice cream (optional)
  • 4 large egg yolks
  • 1/2 cup (100 g) sugar
  • ¼ teaspoon ground cinnamon
  • pinch salt
  • cup (300 ml) heavy cream


  • In a dry, medium saucepan, toast the rice and cinnamon stick over medium-low heat until the rice is fragrant and barely golden, 2-4 minutes. Remove from the heat and carefully pour in the milk (it will bubble furiously when it first hits the hot pan). Return to medium-low heat until the milk is hot and steamy, stirring occasionally. Remove from the heat, cover and steep for 20 minutes. Strain through a mesh sieve and reserve the hot milk; you should have 1 1/3 cups. If the rice has absorbed more milk, add more milk to make 1 1/3 cup. Discard the rice and cinnamon stick.
  • Pour the cream into a metal bowl and set a fine mesh strainer over the top. Prepare and ice water bath for the bowl.
  • When the milk has steeped, whisk together the egg yolks, sugar, cinnamon and salt in a medium bowl to combine. Slowly pour the warm milk into the yolk mixture, whisking constantly. Pour the milk mixture back into the pan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof silicone spatula, until the mixture just starts to thicken on the bottom of the pan (170º). Immediately strain into the cold cream, stirring to combine.
  • Refrigerate the ice cream base for at least four hours or up to a couple of days. Spin in an ice cream maker until the ice cream reaches the consistency of a very thick milkshake. Scrape the churned ice cream into a container and freeze until firm enough to scoop, 2 - 3 hours or up to several weeks. Grate a bit of cinnamon stick over the ice cream to serve, if desired.


Start this recipe at least a day before you want to serve it. Ice cream base should be chilled for at least 4 hours before churning, but chilling it overnight will yield a smoother, creamier texture and improved flavor. The ice cream needs to 'cure' in the freezer for a few hours after churning, too, unless you'd rather put the ice cream maker on the table, with spoons, and let your guests eat out of it like pigs feeding from a trough.
Nutritional values are based on one of six servings.


Calories: 303kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 188mg | Sodium: 43mg | Potassium: 108mg | Sugar: 18g | Vitamin A: 820IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 0.5mg
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