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
First freeze Ice cream bowl for at least 4 hours.
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
Remove from heat and add cinnamon sticks & whole milk.
Add pan back to low heat and let simmer, stirring occasionally for about 5 minutes.
Remove from heat and let sit for 20 minutes.
Strain using a nut milk bag or a fine mesh strainer into a small bowl (toss rice and cinnamon sticks), bring to room temp.
While milk is cooling, in a medium sized bowl whisk together egg yolks, sugar, salt, cinnamon and vanilla bean.
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.
Strain mixture again using above method into a bowl and bring to room temp.
Once milk mix has cooled, whisk in ¼ cup of rum and then pour into your chilled ice cream bowl.
Add your almonds.
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).
Place ice cream into freezer for at least 2 hours or longer dependent on how firm you want it.
Sprinkle with cinnamon and devour.
Recipe by My Lavender Blues at https://mylavenderblues.com/boozy-horchata-ice-cream/