Cinnamon Rice Horchata Ice Cream🍰 Dessert
Experience the enchantment of this frozen dessert that captures every delightful taste found in the beloved chilled beverage from Mexico.
By Sarah Chen, Home Cook Enthusiast
Homemade ice cream is one of those luxuries that feels far more complicated than it actually is. This cinnamon rice horchata ice cream comes together with surprisingly little effort, and the result is richer, creamier, and more flavorful than anything you will find in the freezer aisle. It is the kind of recipe that turns a simple dessert into an event.
Take your time with each step and trust the process. The flavors build on each other as you cook, and rushing through will cost you the depth that makes this dish special. A little patience in the kitchen always pays off.
Store leftovers in an airtight container — if there are any. This recipe also freezes well, so consider making a double batch when you have the time. It makes a thoughtful homemade gift, too.
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1/3 cup white sugar
- 0.13 tsp kosher salt
- 1/2 cup long grain white rice (uncooked)
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1/2 cup Rumchata liqueur
Nutrition (Per 6 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
- Combine the cream, milk, sugar, and salt in a saucepan. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the rice and cinnamon stick. Cover and let steep for 30 minutes.
- Strain the liquid through a fine sieve. Add the vanilla extract and Rumchata. Whisk to combine and chill in the refrigerator.
- Pour the cold mixture into an ice cream maker and churn according to the manufacturer's instructions. Serve immediately or transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
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