horchata ice cream

How To Make horchata ice cream

• 1

  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.
• 2

  Combine the rice and nonfat dry milk in a blender. Process until the rice is finely ground and stir into the milk.
• 3

  Whisk together the egg yolks and both sugars in a large bowl. Set aside.
• 4

  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.
• 5

  Let the mixture cool, then refrigerate completely.
• 6

  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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card