Horchata Ice Cream

Horchata Ice Cream Recipe

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Lori Loucas


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.


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10 Min
20 Min
Ice-Cream Maker


  • 1 qt
    2% milk
  • 1
    vanilla bean
  • 4
    cinnamon sticks
  • 1/2 c
  • 1/4 c
    nonfat milk powder
  • 4
    large egg yolks
  • 1/2 c
  • 1/2 c
    brown sugar, packed
  • 2 c
    heavy cream
  • 1 c
    pecan halves, toasted & roughly chopped

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.

Printable Recipe Card

About Horchata Ice Cream

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: Southwestern
Hashtag: #tex-mex

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