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)
- 1/3 cup (65 g) medium or long grain white rice
- 1½ 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
- 1¼ 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