Horchata Ice Cream Recipe

Описание: Horchata Ice Cream takes the sweet rice milk and cinnamon elements from our beloved horchata beverage to a whole other level! This Horchata Ice Cream flavor recipe is easy & tasty. It can also be made dairy free and vegan with a few substitutions that I’ve listed below.

Happy Recipe Friday! Fusion Fam! ❤️🌎

#horchata #icecream #recipe #mexicanfood #fusionfam #laviejolie

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CHANNEL INFO:

Hola! I'm Johanna, a Latina of Spanish, French, & Irish descendants. I'm a researcher turned entrepreneur and married to my best friend who happens to be Vietnamese. We're a wonky fusion, but like it that way! ☆ My channel is mostly Cooking & Lifestyle based. I love COOKING, being with my family & friends, dressing up, and just being happy! We also have two yorkies named Leo & Louie that are our spoiled furry children! Their endless shenanigans always make us laugh. See you in the next video!

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RECIPE INGREDIENTS & MEASUREMENTS: Yields: 1 quart or eight ½ cup servings

2 cups rice (360g):
1 cinnamon stick (5g): https://amzn.to/2NacrXl
1 cup water (230ml)
1 14oz can of condensed milk (414ml): https://amzn.to/2ww41Dm
1 12oz can of evaporated milk (354ml): https://amzn.to/2PnDizN
1 tsp. vanilla extract (3ml): https://amzn.to/2C3DYst
1 tsp. corn starch (3g): https://amzn.to/2C32ObW
4 egg yolks

SUBSTITUTIONS:
-Rice: Almonds are a good substitution that may be used instead.

-Cinnamon stick: ½ tsp. or 2g of ground cinnamon may be used instead.

-Condensed milk: for a non-dairy option substitute with the same amount of coconut milk with ½ cup of agave nectar.

-Evaporated milk: for a non-dairy option substitute with the same amount of coconut cream. For a dairy option you may substitute with one part whole milk and one part half & half.

-Cornstarch: potato starch may be used as well. In many commercial grade ice cream products Cellulose Gum is used as the stabilizer and works a bit better than corn starch. More information on cellulose gum/ Carboxymethyl Cellulose/Purified C.M.C. can be found here: http://www.sunrayinternational.com/si...

-Egg yolks: If you would prefer an eggless ice cream omit the egg yolks and instead use 13g (1 tablespoon plus 1 teaspoon) of cornstarch. You can omit the cooking process completely, just be sure to dissolve the cornstarch into the ice cream base very well with a whisk before chilling in the fridge. An eggless ice cream base with cornstarch will produce an ice cream with a very smooth & creamy texture, but it will not be as thick as the one shown in the video.

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PRODUCTS

Portable Butane Gas Stove: https://amzn.to/2NdTEKZ

Ice Cream Maker: https://amzn.to/2yH7Glw

Kitchen Cookware Set I Use: https://amzn.to/2F07wDC

What I use to film:
Canon PowerShot G7X Mark: https://amzn.to/2q9CbZH

*Disclaimer - not sponsored to make this video or asked to show the items. Amazon links are affiliate links.

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Notes:
An ice cream maker is not necessary. To make ice cream without a machine pour ice cream base into an airtight container, cover and place in the freezer. Stir mixture every 30 minutes for 4 hours making sure to mix thoroughly with a handheld mixer or a spoon. This process aerates the ice cream and breaks down any ice crystals so it doesn’t become one giant ice cube and instead produces a creamy texture. After 4 hours the ice cream will have a soft serve consistency, but doesn’t need to be stirred anymore and can be left longer in the freezer if a more solid consistency is desired.

** If a soft serve consistency is desired for the ice cream, enjoy immediately once removed from the ice cream maker.

*** If the ice cream is too solid to scoop out once removed from the freezer thaw for 5 minutes in the refrigerator.

**** Ice cream will keep it’s integrity in the freezer for 4 weeks if the surface is covered with plastic wrap and stored in an airtight freezer safe container.

***** Milks with a higher content of milk solids (i.e. condensed milk and evaporated milk) help ice crystals stay small and have more lactose milk sugars, which help lower the freezing point of ice cream-mixtures with them, producing softer results.

****** Always wash hands before beginning a recipe and after handling raw eggs. Sorry guys the science geek in me just has to say this even though everyone knows this already. 😅

Suerte En La Cocina - Good Luck In The Kitchen 💖🍀

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