What is horchata ice cream made of?

Ingredients Horchata Ice Cream For this festive ice cream, you will need milk, heavy cream, long-grain white rice (or jasmine rice), 5 egg yolks, sugar, salt, vanilla, and cinnamon sticks .

What are the ingredients of ice cream?

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches . Food colouring is sometimes added in addition to stabilizers.

How to toast white rice?

Toast grains in a dry saucepan over moderate heat, just until they become aromatic and color a little . Rice can be toasted in a dry pan, or sauteed with butter and a little flavoring before the liquid is added to cook (as with risotto). If cooking a large batch, you can toast grains in the oven.

Is horchata good or bad for your health?

Horchata has long been enjoyed for its health benefits, both perceived and real . Generally speaking, horchata is low in fat and rich in antioxidants. Antioxidants are great for your skin and hair and can help to reduce inflammation in the body.

What is Mexican ice cream called?

Paleta , The Ultimate Mexican Dessert Well, say hello to this handcrafted gourmet ice cream treat from Mexico. Paletas are a frozen Mexican dessert that combines gourmet ice cream and popsicles with a wide range of yummy and fresh toppings.

What is McDonald's ice cream made?

Ingredients: Milk, Sugar, Cream, Corn Syrup, Natural Flavor, Mono And Diglycerides, Cellulose Gum, Guar Gum, Carrageenan, Vitamin A Palmitate . Contains: Milk.

What are the 3 most important ingredients of ice cream?

If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar . But there is one main ingredient that you may not have thought about, probably because you can't see it—air.

Why do Mexicans toast rice before cooking?

A key technique in rice pilaf dishes around the world, toasting rice in oil before cooking enhances its flavor, decreases its starch content, increases its absorption capacity, and results in fluffier, separate grains .

Does toasting rice add flavor?

Toasting Rice Whenever you apply direct heat, you add flavor . And that principle applies to rice too. As the pan heats up, stir the rice frequently. You want to make sure all the grains are coated in fat and cook evenly.

What does horchata ice cream taste like?

This Horchata-inspired Ice Cream is infused with cinnamon and vanilla while blended with cream and starchy white rice giving it that perfect rich and creamy texture and mouth-watering flavor .

What is the flavor of horchata?

The smooth, creamy cinnamon taste of Mexico's cold milky beverage can now be found in a variety of food products. Typically made from rice, grains or nut milks, horchata is a favorite beverage in Mexican restaurants. In addition to cinnamon, vanilla is a common ingredient.

What the heck is horchata?

Horchata (/ɔːrˈtʃɑːtə/; Spanish: [oɾˈtʃata]), or orxata ( Valencian: [oɾˈtʃata]), is a name given to various beverages, which are generally plant based, but sometimes contain animal milk . In Spain, it is made with soaked, ground, and sweetened tiger nuts.

Why is horchata healthy?

Horchata will make your skin look healthier because of the high levels of antioxidants in this tasty drink. Drinking horchata every day may help reduce inflammation in the body which could lead to chronic diseases such as diabetes or heart disease.

Hannah Bae's Toasted Rice Ice Cream Recipe on Food52 (2024)

Rice

by: Food52

March7,2019

3 Ratings

Hannah Bae's Toasted Rice Ice Cream Recipe on Food52 (1)

Author Notes

Recipe courtesy of Hannah Bae, Noona's Ice Cream: "For this recipe, I use dextrose and guar gum for an eggless ice cream base with a balanced sweetness. I also use tamari for a subtle umami. After making the toasted rice ice cream, there will be leftover toasted rice remnants from which you can make a delicious rice pudding. The recipe for that is also below." —Food52

Test Kitchen Notes

Featured in: How This Korean-American Ice Cream Maker Churned Memory Into a Career. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

Toasted rice ice cream
500 gramswhole milk
240 gramsheavy cream
150 gramssugar
60 gramsbrown rice
20 gramsdextrose (grape sugar)
15 gramsmalted milk powder
1 gram(1/4 teaspoon) fine sea salt
1 gramguar gum
1 drop tamari

Nurungji rice pudding (optional)
420 gramswhole milk, divided
Leftover toasted rice (reserved from ice cream recipe)
30 gramssugar
1 gramfine sea salt

Directions

Dry-roast the brown rice on a pan over low-medium heat, or preheat oven to 450°F (232°C) and dry-roast the brown rice on a baking sheet tray for about 20 to 30 minutes or until most of the rice kernels are browned with an almost burnt look.
While the brown rice is roasting, pour the 500g whole milk into a bowl. You’ll be popping this bowl into the freezer, so make sure it isn’t too big.
Once the rice has been roasted, carefully and immediately pour the rice onto the milk. (Note: Initially, the milk will sizzle a bit due to the heat of the rice.) Cover the bowl and pop in the freezer for 35 minutes.
While the rice steeped in milk is cooling, combine in a 4-quart saucepan the heavy cream, sugar, malted milk powder, guar gum, and dextrose, whisking it until smooth. (I add the tamari and salt after the ice cream starts churning because the ingredients can affect the rate at which the ice cream freezes.)
Bring to a rolling boil at medium-high heat and simmer until the mixture has slightly thickened. Remove from heat.
Your toasted rice milk in the freezer should be cold by now. Strain the rice out. (Press on the rice with a spatula to completely strain liquid out.) Keep the strained rice in your refrigerator to make rice pudding.
Combine the strained toasted rice milk with the cream mixture from Step 4. Pour this into a 1-gallon ziploc bag and pop in the freezer until cold.
When ready to churn ice cream, pull out the ice cream base from the freezer. Churn ice cream.
When ice cream is soft and gaining texture and body, add a drop of tamari.
When ice cream is almost ready, add salt.
When ice cream is creamy and thick and finished churning, place into a container. Freeze ice cream in the coldest part of your freezer for at least 4 hours.
Optional rice pudding: In a large saucepan, combine 360g milk, reserved toasted rice, sugar, and salt. Bring to a boil over medium-high heat. Reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer. Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken to consistency of yogurt. Once thickened, remove from heat. Let cool and then refrigerate. The last 60 grams of milk is stirred in just before serving. Sprinkle with anything your heart desires. (I like to rotate between cinnamon, matcha, ground vanilla and tamari for umami.)

Tags:

Ice Cream/Frozen Desserts
Korean
Rice
Dessert

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3 Reviews

Susie S. March 7, 2019

This is not a review but a question: the recipe intrigues me and I can’t wait to make it but I assume one must combine the chilled toasted rice milk with the hot cream/sugar, but I can’t see a direction for this in the recipe. Can you advise please.

Eric K. March 11, 2019

Hi Susie, there was a missing step (#7). I've updated the recipe. Hope that helps!

Susie S. March 11, 2019

Thank you Eric!