Horchata Ice Cream

Horchata Ice Cream




For the Ice Cream:

  • 2 cups of whole milk
  • 1 cup of heavy cream
  • 14-ounce can of sweetened condensed milk
  • ½ cup of ground long grain white rice
  • 2 cinnamon sticks
  • 6 egg yolks
  • 1 tablespoons of sugar
  • 1 teaspoon of vanilla
  • pinch of Kosher salt

For the Blueberry Sauce:

  • 2 cups of fresh blue berries
  • ¾ cup of sugar
  • juice of ½ lemon
  • ¼ cup of water

For the Peaches:

  • 4 pitted peaches cut into 4 wedges
  • 1 stick of unsalted butter
  • ¾ cup of packed brown sugar
  1. For the ice cream: Warm the milks, cream, rice and 1 cinnamon stick together in a medium size pot over low heat for 30 minutes.
  2. While the milk is cooking whisk together the eggs, sugar, vanilla and salt.
  3. Once the milk and rice is done cooking strain it using cheese cloth into the egg mixture bowl and whisk.
  4. Return the liquid to the pot and cook for 30 more minutes over low heat while constantly stirring.
  5. Once it becomes thick transfer the liquid to a bowl and chill completely in the refrigerator, about 4 hours.
  6. Next, pour the custard into your ice cream maker and churn for 45 minutes. Freeze the ice cream for about 4 more hours or until it is completely frozen before serving.
  7. Blueberry sauce: Combine all ingredients in a medium size pot and cook over medium heat for 45 minutes. Cool before serving.
  8. Peaches: Preheat the oven to 400°.
  9. Combine the butter and brown sugar together using a pastry knife.
  10. Place the peaches skin side down on a cookie sheet tray lined with parchment paper and place on the butter and brown sugar mixture on top of each peach and roast in the oven for 45 minutes. Serve warm.