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horchata ice cream

jostlori avatar
Recipe by
Lori L (JostLori)
@jostlori
San Diego

Horchata is a rice drink flavored with cinnamon. It can be found at street vendors on both sides of the border, along with other flavored waters, called Aguas Frescas (fresh waters). For a more refreshing Tex-Mex treat, this ice cream brings the flavors of Horchata to a new and icy level. NOTE: PREP TIME does not include refrigeration time OR churning time.

yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Ice-Cream Maker

Ingredients For horchata ice cream

  • 1 qt
    2% milk
  • 1
    vanilla bean
  • 4
    cinnamon sticks
  • 1/2 c
    rice
  • 1/4 c
    nonfat milk powder
  • 4
    large egg yolks
  • 1/2 c
    sugar
  • 1/2 c
    brown sugar, packed
  • 2 c
    heavy cream
  • 1 c
    pecan halves, toasted & roughly chopped

How To Make horchata ice cream

  • 1
    Pour the nonfat milk into a heavy saucepan. Split the vanilla bean lengthwise and, using the tip of a paring knife, scrape the black seeds into the milk. Add the bean and the canela and bring to a simmer and cook about 15 minutes. Let cool then strain into a bowl; should have have about 2 1/2 cups of liquid.
  • 2
    Combine the rice and nonfat dry milk in a blender. Process until the rice is finely ground and stir into the milk.
  • 3
    Whisk together the egg yolks and both sugars in a large bowl. Set aside.
  • 4
    Bring the cream to a near boil in a small saucepan. Whisking gently, pour the cream slowly into the egg mixture so that it doesn't curdle. Then, add the reserved milk mixture. Whisk well. Let cook for a moment, then remove from flame.
  • 5
    Let the mixture cool, then refrigerate completely.
  • 6
    Pour the well-chilled custard mixture into an ice cream maker and process according to the manufacturer's instructions. Just before the ice cream is frozen, add the toasted pecans. Store in the freezer.
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