Horchata Ice Cream
Ingredients
- 1/3 cup Carolina® White Rice
- 2 tablespoons butter
- 4 cinnamon sticks (*if you are able to find Mexican canela sticks, use those instead, as they have incredible flavor)
- 3 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
Instructions
Take your dessert to the next level with this homemade Horchata Ice Cream and serve on its own, sprinkled with cinnamon or even drizzled with hot fudge or dulce de leche!
We are proud to partner with the Alejandra Ramos, for this delectable recipe she created on her website Always Order Dessert!
Step 1
Melt butter over medium in the base of a heavy-bottom pot (such as a Dutch oven) and add the rice. Use a spoon to stir regularly for 3-5 minutes, just until the rice is toasted and smells slightly nutty.
Step 2
Add the milk, heavy cream, sugar and cinnamon sticks, and bring to a boil, then reduce heat to low and let simmer gently for 10-15 minutes, stirring regularly until the rice is tender. Remove from heat; stir in the vanilla extract, almond extract, ground cinnamon and salt, and let steep at room temperature for 30 minutes.
Step 3
Remove the cinnamon sticks and transfer the mixture in batches into a blender, pureeing until very smooth.
Step 4
Place a fine mesh sieve over a bowl, line with cheesecloth, and pour the pureed milk and rice mixture through, using a spatula to push it through and press out as much liquid as possible.
Step 5
At this point, the mixture should be creamy and slightly thick, enough to coat the back of a spoon. If it is not, return it to the stove and simmer gently while stirring for 5 minutes.
Step 6
Chill the strained mixture for at least 1 hour and up to overnight. Process the chilled mixture in your ice cream maker according to the manufacturer’s instructions. Ice cream will have a loose soft-serve texture at this point. Transfer to an airtight container and freeze at least 4 hours before serving.
Serving Tips
Serve alone, sprinkled with cinnamon or even drizzled with hot fudge or dulce de leche. Horchata Ice Cream is also the perfect dessert to serve with tacos!
Horchata Ice Cream
Who doesn’t love the delicious taste of traditional Mexican Horchata? The refreshing rice drink with a unique cinnamon and nutty flavor perfect for enjoying at special occasions, family gatherings, summer barbeques or even to wash down your favorite tacos or enchiladas. With this delectable dessert recipe, you can take your favorite drink to the next level with long grain rice and make Horchata Ice Cream.
Shake Things Up!
If you don’t have an ice cream maker on hand, don’t worry! You can use two double-lock zip-up bags to get the job done. In one bag, fill ⅔ of the way full and seal securely. Double-check that seal, you’ll be happy you did! In another bag, combine 3 cups ice and ⅓ cup of kosher or rock salt. Take your bag filled with liquid and place it within the bag of ice so the ice is fully surrounding your bag of liquid. Shake vigorously for 7-10 minutes, until the contents of the inner bag are creamy and frozen. When there is no liquid in the inner bag, you can be sure the ice cream is fully frozen.
You can even make this a kid-friendly and fun activity at home! Have your family take turns shaking the bag, or they can each have their own bag and make their own batch of ice cream! The ice cream can be eaten right away after this method, but can also be transferred to an airtight container and frozen for a few hours as well.
Or, if you have bananas to use up at home, you can use your favorite store-bought ice cream and horchata flavors to make this Banana Horchata Smoothie!
