Horchata ice cream

Ingredients

To make horchata ice cream you’ll need

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup rice
• 1/2 cup sugar
• 2 cinnamon sticks
• 1 teaspoon vanilla extract
• 1 pinch salt

Step-by-step preparation

Put the milk, cream, rice, sugar, cinnamon and salt in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and cook for about 30–40 minutes, stirring occasionally, until the rice is soft and the mixture has thickened.

Remove from the heat and let it cool to room temperature. Remove the cinnamon sticks and stir in the vanilla extract.

Pour the mixture into a blender or food processor and blend until smooth.

Pour the mixture into a freezer-safe container and freeze for at least 4 hours or overnight.

Before serving, take the container out of the freezer and let it stand at room temperature for a few minutes to soften slightly.

Serve the horchata ice cream in bowls or cones, garnished with a pinch of ground cinnamon or a cinnamon stick if you like.

Horchata ice cream is a refreshing, delicious dessert or snack. It’s a creative way to enjoy the sweet, mellow flavor of horchata, and a fun way to experiment with different flavors and textures and add a Mexican touch to your desserts.