Horchata is a rice drink flavored with cinnamon. It can be found at street vendors on both sides of the border, along with other flavored waters, called Aguas Frescas (fresh waters). For a more refreshing Tex-Mex treat, this ice cream brings the flavors of Horchata to a new and icy level. NOTE: PREP TIME does not include refrigeration time OR churning time.
Pour the nonfat milk into a heavy saucepan. Split the vanilla bean lengthwise and, using the tip of a paring knife, scrape the black seeds into the milk. Add the bean and the canela and bring to a simmer and cook about 15 minutes. Let cool then strain into a bowl; should have have about 2 1/2 cups of liquid.
Combine the rice and nonfat dry milk in a blender. Process until the rice is finely ground and stir into the milk.
Whisk together the egg yolks and both sugars in a large bowl. Set aside.
Bring the cream to a near boil in a small saucepan. Whisking gently, pour the cream slowly into the egg mixture so that it doesn't curdle. Then, add the reserved milk mixture. Whisk well. Let cook for a moment, then remove from flame.
Let the mixture cool, then refrigerate completely.
Pour the well-chilled custard mixture into an ice cream maker and process according to the manufacturer's instructions. Just before the ice cream is frozen, add the toasted pecans. Store in the freezer.