Horchata Ice Cream With Canela and Pecans Recipe

Ingredients

• 1 quart nonfat milk
• 1 vanilla bean
• 4 canela sticks (Mexican soft cinnamon)
• 1/2 cup rice
• 1/4 cup nonfat dry milk powder
• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 cups heavy cream
• 1 1/2 cups toasted pecan halves, roughly chopped

Instructions

1. Pour the 1 quart of nonfat milk into a heavy saucepan.
2. Split the 1 vanilla bean lengthwise and, using the tip of a paring knife, scrape the black seeds into the milk. Add the bean and the 4 canela sticks, bringing the mixture to a simmer. Cook for about 15 minutes, then let it cool and strain into a bowl; you should have about 2 1/2 cups of liquid.
3. Combine the 1/2 cup of rice and 1/4 cup of nonfat dry milk in a blender. Process until the rice is finely ground, then stir it into the milk mixture.
4. In a large bowl, whisk together the 5 large egg yolks, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar until fully combined and slightly pale.
5. Meanwhile, in a small saucepan, bring the 2 cups of heavy cream nearly to a boil. While whisking gently, pour the cream into the egg mixture, then add the reserved milk mixture. Whisk well until combined.
6. Let the custard mixture cook slightly, then chill it in the refrigerator for at least a couple of hours or until cold.
7. Pour the chilled custard mixture into an ice cream maker and process according to the manufacturer’s instructions. Just before the ice cream is completely frozen, add the 1 1/2 cups of toasted pecans, roughly chopped.
8. Transfer the ice cream to a container and store it in the freezer until ready to serve.