Skip to main content

SRC: Slow Churned, Spiced Horchata Ice Cream


It's time for Group B's Secret Recipe Club December reveal. This month I was assigned to Famished Fish, Finicky Sharkpenned by Saundra who writes: "Since I was a little girl, about 5 years old, I’ve been literally obsessed with cookbooks.  I could look at pictures of meals from magazines and books for hours.  My grandmother even cut out recipes for me, which I have to this very day!" That's so awesome. I recently found a binder of clipped recipes from college and my kids were excited to see what I was cooking way back then. Saundra admits that she is her most relaxed and creative self when in the kitchen.


In honor of her middle child who was diagnosed with autism in kindergarten, Saundra has a section of her blog dedicated to Autism Feature Recipes. These are recipes that are specifically made either Gluten Free, Dairy Free, GFCF (gluten-free casein-free) to prevent any probably food allergies which may cause behavioral issues.  There are also some high protein and healthy fat recipes that are targeted toward high brain function for her 'finicky shark' with autism.

I marked her Sweet Honey Corn Cake, Pumpkin Sage Quinoa, and Sweet Potato Coconut Curry as to-try. But, very uncharacteristically, I selected to make a sweet from Saundra's blog. I just couldn't pass up her Slow-Churned Horchata Ice Cream. I added a few more spices, used a higher fat content milk, and chilled my custard before churning. Otherwise, I stayed pretty true to her original recipe.


Slow Churned, Spiced Horchata Ice Cream

Ingredients
  • 3 C milk (Saundra used 1% milk, I used whole milk)
  • 1/2 C white rice, uncooked
  • 1 stick cinnamon, broken into pieces
  • 1 vanilla bean
  • 3 white cardamom pods (feel free to use green cardamom or skip it altogether. We're a little spice-mad in my house.)
  • 1 C organic granulated sugar
  • 8 egg yolks (Saundra suggests saving egg whites for an angel food cake, I made a version of pavlova)
  • pinch of salt
  • 1 t organic almond extract

Procedure
Slice and scrape the vanilla pod, separating caviar from bean.

Combine uncooked rice, cinnamon stick, vanilla caviar and pod, crushed cardamom pods, and milk in a medium saucepan and warm, stirring occasionally to prevent milk from scorching.


When milk begins to bubble around edges of pan, remove from heat. Cover and let stand until it reaches room temperature. Mine took about 20 minutes.


Combine egg yolks and sugar in a bowl and mix well, until a thick yellow paste is formed. Place the rice mixture in blender and pulse to combine thoroughly. Push the milk and rice mixture through a fine mesh strainer.


Whisk the rice mixture into the egg yolks and sugar. Transfer to a saucepan and cook until the custard coats the back of a spoon. Stir in the almond extract and chill overnight.

Transfer to ice cream maker and churn for 35 to 40 minutes. Serve immediately, as a soft serve, or place ice cream in freezer for at least four hours.


Comments

  1. With as often as I've heard the name, you'd think I would have known that horchata has rice in it, but truthfully, I had NO idea! This is a great recipe!

    ReplyDelete
    Replies
    1. I know, right!? I have never made horchata, much less horchata ice cream. But I will now!

      Delete
  2. I'd never heard of horchata before but I'm officially intrigued. This sounds really interesting.

    ReplyDelete
  3. I'm glad you enjoyed this Camilla! My kids fought over the leftovers when I'd made it and I had to sneak it from them ;)

    ReplyDelete
  4. I've heard about horchata before but have never tried it. Sounds delish!

    ReplyDelete
  5. I have never heard of horchata! What an interesting idea! Does the rice starch act as a stabilizer?

    ReplyDelete
  6. I love horchata. It was one of my favorite treats at the bakery near where I used to live. Wonderful sounding recipe that I absolutely need to try. Great SRC post

    ReplyDelete
  7. This looks so good!! I wish I had a dish right now for a bedtime snack!

    ReplyDelete
  8. Horchata's so yummy! This ice cream sounds so tempting. Now if only the weather would warm up. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce