Horchata Ice Cream Recipes
BOOZY HORCHATA ICE CREAM
Dairy-free, paleo, and low-carb options make this horchata ice cream even better than the beloved drink.
Provided by Angela Sackett Superhotmama
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
- Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
- Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 17.7 g, Fat 17.1 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 14.3 g, Sodium 62.7 mg, Sugar 14.2 g
HOMEMADE HORCHATA NO-CHURN ICE CREAM RECIPE BY TASTY
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
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
More about "horchata ice cream recipes"
HOMEMADE HORCHATA ICE CREAM - THE BOJON GOURMET
From bojongourmet.com
4.7/5 (31)Total Time 4 hrs 30 minsCategory DessertCalories 303 per serving
- In a dry, medium saucepan, toast the rice and cinnamon stick over medium-low heat until the rice is fragrant and barely golden, 2-4 minutes. Remove from the heat and carefully pour in the milk (it will bubble furiously when it first hits the hot pan). Return to medium-low heat until the milk is hot and steamy, stirring occasionally. Remove from the heat, cover and steep for 20 minutes. Strain through a mesh sieve and reserve the hot milk; you should have 1 1/3 cups. If the rice has absorbed more milk, add more milk to make 1 1/3 cup. Discard the rice and cinnamon stick.
- Pour the cream into a metal bowl and set a fine mesh strainer over the top. Prepare and ice water bath for the bowl.
- When the milk has steeped, whisk together the egg yolks, sugar, cinnamon and salt in a medium bowl to combine. Slowly pour the warm milk into the yolk mixture, whisking constantly. Pour the milk mixture back into the pan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof silicone spatula, until the mixture just starts to thicken on the bottom of the pan (170º). Immediately strain into the cold cream, stirring to combine.
- Refrigerate the ice cream base for at least four hours or up to a couple of days. Spin in an ice cream maker until the ice cream reaches the consistency of a very thick milkshake. Scrape the churned ice cream into a container and freeze until firm enough to scoop, 2 - 3 hours or up to several weeks. Grate a bit of cinnamon stick over the ice cream to serve, if desired.
THE ULTIMATE HORCHATA ICE CREAM RECIPE - SAVORY SIMPLE
From savorysimple.net
Reviews 10Category DessertRatings 10Calories 225 per serving
- In a medium saucepan, warm up the half-and-half over medium heat, stirring, until it's warm but not hot. Pour it into a blender with the white rice and briefly blend the mixture on high speed to break up some of the grains and release their flavor. Allow the mixture to steep for at least one hour.
- Strain the liquid through a nut milk bag or cheesecloth and discard the rice. Stir in the Rumchata and return to the saucepan on medium heat. Add the vanilla extract.
- Vigorously whisk together the egg yolks and sugar. When the half-and-half just reaches a simmer, slowly pour it into the egg yolks while whisking. Then return the entire mixture back to the saucepan and turn the heat to low. Add the cinnamon sticks.
- Stir constantly for several minutes until it begins to thicken. When it coats the back of a spoon or spatula so that you can draw a line with your finger, remove from the heat.
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