Boozy Horchata Ice Cream

Gosh Darn, it’s been a little bit since I’ve posted…. but what better to post than boozy ice cream. I mean….. amiright? or amiright?

okay okay, I skipped the booze because I have a child and would like to avoid child services, but tomato potato, whatever you prefer. But this post is still boozy ice cream because in my dream world I prefer two birds, one stone.

Why not have your cake and eat it too?

I know I sure would.

ANY who, I was fortunate enough to partner up with one of my MOST CHERISHED HOUSE HOLD ITEM brands, Ankarsrum.

(Did she just make a typo)? No, I did not. Say it with me ! An…kar..srum………. (okay don’t because I am pretty sure every time I say the name I butcher it. My dyslexia gets the best of me and swaps the K & A and then I always make up my own ending. It’s not the word, it’s me). Moving on….

I was introduced to the Swedish mixer, Ankarsrum brand…. gosh… maybe 5 years ago? And after a year of using it I got rid of my other mixer (he who must not be named) because I truly swear by the Ankarsrum method. And before I continue any further, yes this is a paid post, yes I already owned the mixer, yes this recipe is my own, yes I love ice cream. So please don’t come at me.  What I love most about the mixer is how multi-functional it is but ALSO IT KNEADS THE BEST DOUGH IN THE ENTIRE LAND. And it’s aesthetically very pretty (if you know me at all, I judge a book by it’s cover when it comes to kitchen supplies). But back to the ice cream attachment here, Julia focus, I love how easy to use this attachment is. Keep it simple, stupid. Made just for me. It also takes less than 30 minutes to make something freaking amazing and it’s HOMEMADE. May I repeat, home-made. No preservatives, no extra crap, what you see is what you get *but better*. The end.

But not the end because I haven’t even gotten to the best part!!!!!!

Boozy Horchata Ice Cream

Creamy, Boozy, Nutty, Boozy, Sweet, Boozy…. did I mention boozy? Oh right, and creamy! And Ice-creamy! Nutty Ice Creamy Deliciousness! Simple & Delicious.

Recipe Notes:

As I stated earlier: you can forgo the booze. That is what I did when I made it the most recent time because my baby child wanted some. And what baby child wants, baby child gets (yes, I am one of those parents).

Yes this is more of a custard (okay which makes this recipe even better)… so don’t frown at the eggs and the tempering of the eggs. It’s really easy. And save your egg whites for a rainy day omelette or something. Or sunny day one (as if there is a difference).

Also don’t be weird about straining the milk mixture. Why did I even bring that up? Because if you told me to strain something 5 years ago I probably would have flipped you off. And then I would have had chunky egg bits in my ice cream. And then I would have blamed the recipe for my egg bits instead of my laziness so just listen to me when I say, strain the mix. It isn’t hard unless you’re me and make every thing in life a lot more difficult than it needs to be.

Okay that is all.

Boozy Horchata Ice Cream

 

Author: Julia Calleo

Recipe type: Dessert

Prep time:  5 mins

Cook time:  30 mins

Total time:  35 mins

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Boozy Creamy Horchata Ice cream with folded in almonds makes for an amazing treat any day of the year (yes boozy ice cream is a 365 day crowd pleaser). Simple, easy & delicious!

Ingredients

• ½ cup medium grain white rice
• 4 cinnamon sticks
• 1¾ cups whole milk
• 4 egg yolks
• ½ cup bakers sugar (or granulated)
• ½ teaspoon ground cinnamon
• ½ tsp vanilla bean
• 1 tsp kosher salt
• 1¼ cup heavy cream
• ¼ cup rum
• ¼ cup shaved almonds

Instructions

1. First freeze Ice cream bowl for at least 4 hours.
2. In a medium sized pot (you’ll use this pot the entire time so don’t dispose) over medium heat, toast rice for about 3 minutes making sure to give it a little flip half way through to prevent burning
3. Remove from heat and add cinnamon sticks & whole milk.
4. Add pan back to low heat and let simmer, stirring occasionally for about 5 minutes.
5. Remove from heat and let sit for 20 minutes.
6. Strain using a nut milk bag or a fine mesh strainer into a small bowl (toss rice and cinnamon sticks), bring to room temp.
7. While milk is cooling, in a medium sized bowl whisk together egg yolks, sugar, salt, cinnamon and vanilla bean.
8. Slowly whisk in the cooled milk into egg mix. And then using the same pot that you used to start, pour milk/egg mix into pot over low heat, stirring constantly for about 7 minutes or until mixture starts to thicken.
9. Strain mixture again using above method into a bowl and bring to room temp.
10. Once milk mix has cooled, whisk in ¼ cup of rum and then pour into your chilled ice cream bowl.
11. Add your almonds.
12. Your milk is ready to churn baby, churn… until ice cream thickens like it would a milkshake. Add lid to your ice cream base (or if no lid, pour into desired cold container/pint and cover with plastic wrap or a lid).
13. Place ice cream into freezer for at least 2 hours or longer dependent on how firm you want it.
14. Sprinkle with cinnamon and devour.

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