Desserts and Pastries — By Ben on 26 August 2008
More Ice Cream Weather

Just when we thought the weather was going to remain beautiful for the rest of the season we had a couple of really hot and humid days last week. Those days always remind me why I prefer winter than summer. In the other hand, they are a very good excuse to make ice cream. This time I experimented with two flavors that I had had my eye on for sometime.

When I was at the library last week I saw this book in the New Arrivals section with the words Mexican Cooking in the front (by Jane Milton). I immediately picked it up and decided to take it home when I saw it was filled with many recipes I didn’t even remember existed. One of those was Agua Fresca de Horchata, an aromatic and creamy rice drink that doesn’t contain any milk. I did, however, add some milk to make it ice cream, but I am sure it would’ve worked perfectly without it, too.

This recipe is my entry for The Royal Foodie Joust over at Jenn’s forum. This month we had to create something using whole (non-ground) grains, ginger and any kind of citrus. So this was a perfect match. Originally, horchata doesn’t have any ginger in it, but the addition in this recipe was just delicious.

Horchata Ice Cream
Author: 
Recipe type: Dessert
Cuisine: Mexican
 
Ingredients
  • •2½ cups long grain rice (I used brown rice)
  • •3 cups water
  • •2 tsp ground cinnamon
  • •1 tsp ground ginger
  • •zest of 1 lime
  • •vanilla extract
  • •1/2 can sweetened condensed milk
  • •1/2 can evaporated milk
  • •2 egg whites
Instructions
  1. Rinse rice thoroughly under running water. Cover and soak for at least 2 hours, but it is better to soak overnight.
  2. Drain rice, but reserve 1½ to 2 cups of the liquid.
  3. In a blender or food processor grind the rice as finely as possible. Add some of the soaking liquid if necessary.
  4. Add cinnamon, ginger, vanilla extract and the zest of the lime and continue grinding. Add the rest of the water and milks until everything is well blended.
  5. Transfer to a saucepan and add the egg yolks. Turn heat on to medium low and whisk constantly until the temperature of the mixture reaches around 115ºF or when you can still touch it with your finger but not for long.
  6. Refrigerate for at least 2 hours before transferring to the ice cream machine.

 

The second recipe is my entry for Nick’s event The Great Peanut Butter Exhibition #4. This time the theme is No-Bake recipes, perfect for a gelato! I was looking online for gelato recipes and I came across David Lebovitz’s website where I found this fantastic Pistachio Gelato recipe made with cornstarch instead of eggs. However, it took a long time to freeze, I am thinking it was because of the peanut butter, but once it did the texture and the flavor were amazing!

Peanut Butter and banana gelato

Ingredients:

  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1/3 cup cornstarch
  • 2 ripe bananas
  • 1/3 cup peanut butter
  • a few drops of lime juice

Preparation:

  1. Mix 1/2 can evaporated and corn starch together until the starch is dissolved and the mixture smooth.
  2. In a medium size saucepan heat the rest of the evaporated milk and condensed milk.
  3. Smash the bananas and add them to the saucepan along with the peanut butter. Whisk constantly until all the ingredients are mixed together.
  4. When the mixture starts to boil stir in the cornstarch and whisk stir constantly for about 3 minutes. Don’t let the mixture thicken.
  5. Transfer to a bowl and refrigerate for at least 2 hours, preferably overnight.
  6. Freeze following ice cream maker instructions.
  7. Follow ice cream machine instructions and freeze before serving.

The texture of this two frozen desserts are very unique. Because of the ground rice horchata has a grainy texture that some people might not like. The gelato made with the cornstarch, in the other hand, has a very silky texture that I just loved. What’s your favorite ice cream?

¡Buen provecho!

Tagged as:

Related Articles

About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(23) Readers Comments

  1. Oh wow, what an amazing joust entry!!! Ice cream is definitely not one of the things I’d expected to see this month!

    Fabulous :D

  2. First time I’m hearing of Horchata Ben! Great entry and good luck in the Joust!

  3. This is the second recipe I’ve seen for homemade horchata! I must try it, especially because I can use brown rice.

    The flavors of the ice cream/gelato sound great!

  4. Um, Ben? You sure you don’t want to move to New England so you can be my neighbor? Those would both be great with brownies, right?

    They look amazing!!

  5. Ben, not only did you think outside the box with this recipe, you totally destoryed the box! I never would of thougt about rice in the ice cream. Awesome job, food Einstein :)

  6. Ooooh, I love horchata! Why have I never thought of turning it into ice cream? Brilliant!

  7. Ben I’ve never heard of horchata but the icecream does look good
    love the look of the banana & peanut butter gelato too :)

  8. Hey Ben, Horchata Ice Cream. What a great idea. I love horchata. You rock Ben. Thanks for visiting my blog, and next time I’ll have “Volver, Volver” playing just for you! Just kiding.

  9. Wow! nunca se me hubiera ocurrido hacer nieve de horchata! que rico!!!!! :)

    Me urge conseguirme la parte para hacer helados con la batidora KA! jeje! ;)

    Saludos!!!

  10. The Horchata ice cream sounds really interesting.

Leave a Reply