Scoop Kitchen
Horchata
Creamy off-white ice cream with rice milk, cinnamon and vanilla, like the Mexican horchata drink. Sweet, mellow and warmly spiced.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Ice Cream
- Makes
- 4 servings6 servings
Good forSummerWild flavors
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 121 g), estimated
Whole tubpint: 1038 kcal, 12 g protein1557 kcal, 18 g protein (709 ml24 oz). Contains: Milk.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
451 of 473 ml676 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
- Whisk in 60 ml sweetened condensed milk60 ml sweetened condensed milk¼ cup sweetened condensed milk90 ml sweetened condensed milk90 ml sweetened condensed milk¼ cup + 2 tbsp sweetened condensed milk, 30 g caster or granulated sugar2½ tbsp caster or granulated sugar2½ tbsp granulated sugar45 g caster or granulated sugar55 ml caster or granulated sugar3½ tbsp granulated sugar, 1 tsp ground cinnamon1 tsp ground cinnamon1 tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until smooth.
- Slowly whisk in 200 ml unsweetened rice drink200 ml unsweetened rice drink⅔ cup + 3 tbsp unsweetened rice milk300 ml unsweetened rice drink300 ml unsweetened rice drink1¼ cups unsweetened rice milk and 150 ml whipping cream150 ml whipping cream⅔ cup heavy cream225 ml whipping cream230 ml whipping cream1 cup heavy cream until the sugar has dissolved.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
- If it looks crumbly or powdery, add 15 ml unsweetened rice drink1 tbsp unsweetened rice drink1 tbsp unsweetened rice milk25 ml unsweetened rice drink1½ tbsp unsweetened rice drink1½ tbsp unsweetened rice milk and run Re-spin.
To serve: Dust each scoop with ground cinnamon.
My notes
Tips
- Use unsweetened rice milk (rice drink) for the cleanest flavor. With a sweetened one, use half the sugar. A drop of almond extract adds the nutty note some horchata has.
- For a rounder cinnamon flavor, soak a cinnamon stick in the rice milk in the fridge overnight, the way horchata is made, then take it out before mixing.
- Ceylon cinnamon is the kind used in Mexico. It tastes softer and sweeter than regular cinnamon, so use 1½ tsp.
Why it works
Rice milk brings the sweet, grainy horchata taste but very little fat, so cream and condensed milk add the richness and milk solids that keep the tubpint creamy. The sugars in the condensed milk also keep it soft and scoopable.
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