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.
Cook Time
15 minutes
Total Time
2 hr 40 min
Yield
12 servings
Ingredients
2 cups whole milk (480 mL)
2 cups Homemade Horchata (480 mL)
1 can sweetened condensed milk
2 large egg yolks
whole cinnamon stick, for garnish - optional
ground cinnamon, for topping
Nutrition Info
Calories 145
Fat 5g
Carbs 19g
Fiber 0g
Sugar 19g
Protein 5g
How to Make It
1. Step
Prepare a shallow ice bath in a large bowl.
2. Step
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.
3. Step
Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
4. Step
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.
5. Step
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.
6. Step
Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
