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

Directions:

• 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