Spiked Horchata Ice Cream
Tequila! A traditional favourite all the way from Mexico. This ice cream is extremely creamy, smooth, and soft with the perfect hint of spice. Add in a little alcohol and we've got a christmas favourite. This ice cream is so soft and smooth you could literally serve it as a christmas cocktail.
Equipment
- Hamilton Beach Ice Cream Maker
Ingredients
- 1 Cup 3% Milk
- ¾ Cup White sugar
- ¼ teaspoon Salt
- 4 Large Egg yolks
- 1 ½ Cups Heavy whipping cream Chilled
- 1 Cinnamon stick
- ½ Cup White rice
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Vanilla
- ¼ Cup Tequila
Instructions
- In a medium sauce pan, combine 3% milk, white rice, and cinnamon stick and cook over medium heat. Once the mixture has reached a simmer remove from heat and transfer to a bowl. Cover and let stand for 24 hours or over night.
- In a separate small bowl gently whisk the egg yolks.
- Remove mixture from fridge and strain into a medium sauce pan. Make sure you do not get any rice into the saucepan. Mix in the sugar, cinnamon, vanilla. Over medium heat add in the egg yolks to this mixture and bring to a simmer. Remove from heat when the mixture as slightly thickened.
- Cover and place the heated mixture into a glass bowl and let stand in the fridge for 3 hours.
- Once mixture has been thoroughly chilled add in the salt, heavy whipping cream, and tequila. Stir until well combined. Place into the frozen ice cream insert (as per your ice cream maker) and let churn in the ice cream maker for approx 45 minutes or until ice cream has reached the desired consistency.
- Put ice cream in a container and freeze in the freezer for a few hours before serving.
Notes
This ice cream is really soft, do not over-churn! It may become soupy if you churn it for too long!