Homemade Horchata No Churn Ice Cream Recipe By Tasty

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NO-CHURN ICE CREAM



No-Churn Ice Cream image

Provided by Duff Goldman

Categories     dessert

Time 6h15m

Yield 6 servings

Number Of Ingredients 5

One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
Pinch kosher salt
2 cups heavy cream
Your favorite toppings, such as sprinkles, caramel syrup, etc. for serving

Steps:

  • In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
  • In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
  • Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
  • Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
  • Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

HOMEMADE HORCHATA NO-CHURN ICE CREAM RECIPE BY TASTY



Homemade Horchata No-Churn Ice Cream Recipe by Tasty image

What better way to beat the heat than with this easy, no-churn horchata ice cream? It's sweet and creamy with toasty notes from the rice and spices.

Provided by Aleya Zenieris

Categories     Desserts

Time 2h40m

Yield 12 servings

Number Of Ingredients 6

2 cups whole milk
2 cups Homemade Horchata
1 can sweetened condensed milk
2 large egg yolks
whole cinnamon stick, for garnish - optional
ground cinnamon, for topping

Steps:

  • Prepare a shallow ice bath in a large bowl.
  • Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
  • Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
  • Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
  • Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn't get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
  • Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
  • Enjoy!

Nutrition Facts : Calories 145 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, Sugar 19 grams

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