I had my first experience with Horchata, the drink, at a local hip Mexican restaurant about 7 years ago. I kept hearing everyone around me ordering it, so when in Rome, I ordered myself one and whoa! The delicious creamy sweetened rice milk was like doing the dab on my taste buds. It was amazing. I don’t get back to that restaurant too often because I moved a bit further away, but every time I go there I get one. The inspiration for this recipe came from when I recently chatted with a good friend, who now lives out of state. He was with me the last time I had it, which coincidentally was the last time I talked to him. It reminded me, and my palette, of those delicious flavors and I thought of how cool it would be to turn it into ice cream… Well, here we go!
Start by heating up some milk, cream, sweetened condensed milk, a cinnamon stick and some grated up long grain white rice. I grated the rice in one of those cool old fashioned coffee grinders, but you can put everything in a blender before transferring to the pot to cook.