Horchata Ice Cream

Name: Horchata Ice Cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 3
Cuisine: Global
Ingredients: 1 3-inch long cinnamon stick (canela; see note above); 5 egg yolks; 946 milliliters half and half; 1 teaspoons kosher salt; 118 milliliters long grain rice; 118 milliliters roasted, unsalted almonds; 177 milliliters sugar; 0 teaspoons vanilla extract

Watching your figure? This gluten free and vegetarian recipe has 860 calories, 18g of protein, and 45g of fat per serving. This recipe serves 3. A mixture of vanillan extract, sugar, half and half, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

In a heavy medium saucepan, toast almonds, rice, and cinnamon on high heat, tossing frequently, until almonds begin to smell aromatic, 2 to 3 minutes.

Ingredients you will need

Cinnamon

Almonds

Toast

Rice

Equipment you will use

Sauce Pan

Add half and half, stir to combine, and bring to a bare simmer.

Ingredients you will need

Half And Half

Remove from heat, cover, and let steep for two hours.

In a second saucepan, whisk together sugar and egg yolks until well combined and slightly thickened.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Sauce Pan

Whisk

Using a fine mesh strainer or a couple layers of cheesecloth, strain dairy mixture into a large measuring cup or bowl. Press down firmly on rice with a wooden spoon to release as much dairy and rice starch as possible. Strained dairy should yield about 2 1/2 cups. Discard rice and almonds.

Ingredients you will need

Rice Starch

Almonds

Rice

Equipment you will use

Measuring Cup

Sieve

Wooden Spoon

Cheesecloth

Bowl

Transfer strained dairy to saucepan with egg yolks and sugar and whisk until very well combined. Put saucepan on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line. Stir in vanilla, then salt to taste.

Ingredients you will need

Egg Yolk

Custard

Vanilla

Sugar

Salt

Equipment you will use

Sauce Pan

Whisk

Pour custard through a fine mesh strainer into an airtight container and chill overnight. The next day, churn according to manufacturer's instructions.

Ingredients you will need

Custard

Equipment you will use

Sieve

Transfer ice cream to container and chill in freezer for at least 3 to 4 hours before serving.

Ingredients you will need

Ice Cream