Creamy Horchata Rum Indulgence
Experience the fusion of creamy horchata and smooth rum in this irresistible ice cream. Infused with the flavors of cinnamon, rice, and vanilla, this boozy treat will transport your taste buds to a tropical paradise. Perfect for summer gatherings or a cozy night in, this homemade horchata rum ice cream is a delightful way to beat the heat and indulge in unique flavors.
ingredients
- 1 cup long-grain white rice, rinsed
- 4 cups water
- 1 tablespoon cinnamon, plus extra for garnish
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup spiced rum
- 1/2 cup heavy cream
- Pinch of salt
steps
- 1.
In a bowl, soak the rinsed rice in 2 cups of water for 4 hours or overnight, enhancing its flavor and texture.
- 2.
Drain the rice and place it in a blender with 2 cups of fresh water, 1 tablespoon of cinnamon, and a pinch of salt. Blend until smooth.
- 3.
Strain the mixture through a cheesecloth or fine-mesh sieve into a large bowl, squeezing to extract all the liquid. Discard the solids.
- 4.
Stir in sweetened condensed milk, whole milk, vanilla extract, spiced rum, and heavy cream until well combined.
- 5.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 6.
Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
- 7.
Serve scoops of horchata rum ice cream in bowls, garnished with a sprinkle of cinnamon.
