Recipe: Horchata ice cream

steep the cream

I was thinking ahead when I made the horchata and saved 500ml to make ice cream before adding the milk.  I added cream instead, then adjusted things a bit to account for the egg yolks and keep the flavour profile the same.  I chose not to strain the "pulp" out and keep it pure and it's delicious, but depending on your audience, you may want to strain rather than distract from the product explaining why the ice cream has texture.  If you strain, you will need 500 ml of strained horchata, which will take away from your drinking supply.  Either way, in this recipe, where you use "horchata base", refer to the horchata recipe and take what you need at the stage when everything is blended and flavoured, but before adding the milk (you definitely want the condensed milk in there).  And yes, I used the glucose I made before.

cook the custard

You will need:

500ml / 2C          horchata base

250ml / 1C          cream

125ml / 1/2C       milk

45ml / 3Tbs         glucose

15ml / 1Tbs         vanilla paste (1 bean)

2.5ml / 1/2tsp      ground cinnamon

6                          egg yolks

Method:

churn

 - put the milk, cream and glucose in a small pot to simmer

 - mix the egg yolks, vanilla and cinnamon

 - temper the hot cream into the yolk mix

 - return to the stove and cook to 83C / 181F

 - chill over an ice bath

 - stir in the horchata base

 - chill completely, press plastic wrap onto the surface and let ripen in the fridge overnight

 - give the mix a quick whisk 

 - load into the ice cream machine 

 - churn

 - store in the freezer

enjoy!