Wednesday, May 8, 2013

Homemade Horchata Ice Cream

I'm a little late posting this, but this recipe is a GREAT idea for a Cinco de Mayo celebration! Top it with banana's and homemade Dulce de Leche and you have yourself an amazing treat!

What you will need:
  • 1 1/2 C white rice, toasted*
  • 2 1/2 C heavy cream
  • 1 1/4 C whole milk
  • 3/4 C brown sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tsp. ground cinnamon
  • pinch kosher salt
  • 1 tsp vanilla
  • Pour rice into a blender and blend until coarsely ground
  • Heat milk and cream in a saucepan until warm and creamy (do not boil)
  • Add ground rice into pan and stir
  • Cover the pan, remove from heat and let it sit at room temp. for 2 hours
  • Set a mesh strainer lined with a few layers of cheesecloth over a large bowl
  • Slowly pour milk/rice mixture through cheesecloth to remove the rice
  • Add ground cinnamon to rice milk and reheat rice milk until steamy
  • Whisk egg yolks, eggs and sugar in a large bowl
  • Slowly pour heated rice milk into egg/sugar mixture whisking consistently
  • Return egg/milk mixture to saucepan and add a pinch of salt
  • Over medium heat, stir the custard constantly until it thickens enough to coat the back of a spoon or spatula
  • Remove cheesecloth and pour the hot custard through the strainer only
  • Stir in the vanilla
  • Chill custard over night
  • Use custard in your ice cream maker according to your ice cream makers directions
*To toast the rice, pour the white rice into a skillet on medium high heat. Stir constantly until the rice turns golden; about 3 minutes

No comments :

Post a Comment