Creamy, Dreamy and Oh So Light-Slow Churned Horchata Ice Cream

When I was a kid my family and I always went out to a special Mexican restaurant after church with a lot of the other church family. And then we’d walk across the parking lot to get some Thrifty’s ice cream. Yes, the original. So good and so many choices.
Well I remember I was always a slow eater-(was, is, who’s checking?). Or maybe I was just a thorough eater, savoring and enjoying every little bite. That creamy ice cream would slowly drip down my tiny little hands, but I had no problem licking each drop off my fingers, melted or not. It was equally as delicious in any shape or form.
I had that problem last night with this delicious Horchata Ice Cream that I made. Yes, I think I could have waited for it to go a few hours or overnight in the freezer, but after “slaving” over this rich custard-like light ice cream, I was completely happy going soft serve. And of course, it’s so easy to dip these cinnamon chips into soft serve.

Slow Churned Light Horchata Ice Cream

3 cups low fat, 1% milk
1/2 cup white rice, uncooked
1 stick cinnamon, broken into pieces
1 cup sugar
8 egg yolks – save whites for an angel food cake 🙂
pinch of salt
1 tsp almond extract

Combine uncooked rice, cinnamon stick and milk in a medium saucepan and warm, stirring occasionally to prevent milk from scorching.

When milk begins to bubble around edges of pan, remove from heat.

Bring to room temperature. Place mixture in blender or food processor and blend thoroughly.

Meanwhile combine egg yolks and sugar in a bowl and mix well, until a thick yellow paste is formed.
Carefully strain milk, rice and cinnamon mixture over egg yolk and sugar combination, pressing the rice starches into the milk. This adds to the ice cream’s creamy consistency, while still keeping it light with the low fat milk. Discard the remaining rice mixture from the strainer.

Transfer to a saucepan and bring to a temp of 170F, stirring slowly, until the custard coats the back of a metal spoon without sliding off.

Stir in the almond extract and transfer mixture to an ice cream maker.

Churn for 20-25 minutes and serve immediately as a soft serve, with Cinnamon Sugar Chips, whipped cream and fresh fruit, if desired.
Or transfer ice cream to a plastic container with a lid and freeze four hours or overnight.
Serves 6, 1/2 cup servings. Prep 15 min. Cook/Churn 45 min.

Enjoy every last drop! (Even if you have to lick the drippies.)

Oh look, this is how the ice cream looks when I actually wait for it to freeze overnight.

Do we really need a Finicky Shark version here? It’s ice cream people!

What’s your favorite flavor?

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