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.
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.
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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