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Horchata Candied Almond Ice Cream

Horchata Candied Almond Ice Cream

That fabulous thirst quenching Mexican drink made from almonds, rice and cinnamon gets turned into a rich, refreshing ice cream.  Cinnamon Candied Almonds get added to the ice cream for crunch and flavour!  Perfect in a cone, or as a Amaretto Affogato!

Course Dessert
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 5 hours
Total Time 1 hour
Servings 1 quart

Ingredients

Cinnamon Candied Almonds

  • 1/4 cup water
  • 1 cup granulated sugar
  • 1 tbsp cinnamon
  • 1 1/4 cups raw almonds chopped

Horchata Concentrate

  • 2/3 cup long-grain white rice
  • 1 1/4 cups blanched almonds
  • 3- inch piece of cinnamon
  • 2 1/2 cups whole milk or water, if you're only making horchata and not ice cream
  • 1 cup sugar
  • cheesecloth

Ice Cream

  • 1 cup whole milk
  • 1 cup cream
  • 5 egg yolks
  • 1/4 teaspoon ground cinnamon

Instructions

Candied Almonds

  1. Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds.
  2. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds.
  3. Pour the almonds onto a baking sheet lined with waxed paper.
  4. Separate almonds using forks. Allow to cool about 15 minutes. Store in a sealed container.

Horchata Concentrate

  1. Heat the milk (or water) over low heat until it comes to a simmer. In a bowl, combine the rice, cinnamon stick, and almonds. Pour the warm milk over the rice and stir together. Let cool completely, then cover and refrigerate for 24 hours plus. The longer you let it rest, the softer the cinnamon stick becomes, and you can leave it in the liquid when ready to blend.
  2. Add the sugar and then whiz in a blender. You'll want to blend it on high until completely smooth, several minutes.
  3. Strain through a fine sieve lined with a cheesecloth. Use a spoon to press the solids against the sieve to extract as much liquid as possible. (I don't use a cheesecloth, I just use the fine mesh sieve. This will make the liquid a bit more gritty (but not in a bad way- I like it this way)
  4. You should have between 1 1/2 and 2 cups of horchata concentrate. Refrigerate till needed. When getting ready to make the ice cream, remove from the fridge and pour into a quart container and put a strainer on top.

Horchata Ice Cream

  1. Warm milk and cream to a simmer over medium heat.
  2. While the milk is warming, whisk together the egg yolks in a separate bowl.
  3. When the milk is warm, very slowly. and whisking constantly, pour the milk mixture into the bowl of egg yolks. Whisk together and then pour it all back into the saucepan.
  4. Heat the custard mixture over low heat, stirring or whisking constantly. Keep whisking until the mixture coats the back of a spoon. (You can test it by running your finger down the back of the spoon. If it leaves a trail, you're done.) Take it off the heat immediately.
  5. Pour the custard through the strainer into the horchata mixture. Add the ground cinnamon and whisk well to combine.
  6. Cover the surface of the liquid with plastic wrap. Let cool and then transfer to the fridge overnight.

  7. Freeze in ice cream maker according to its instructions. I usually transfer the custard mixture to a pitcher of some sort so that it is easier to pour into the machine's bowl.

  8. When spooning the ice cream into your freezer container, layer ice cream with a good handful of the candied almonds- add enough to create a good crunch, but not so much that it takes over the ice cream! Keep layering until all the ice cream is used up. You should have nuts left over (if not, you have A LOT of nuts in the finished product!!) These nuts are for snacking, because you know you want to!
  9. If your freezer container is not insulated, cover the surface of the ice cream with plastic wrap, tightly. Then wrap everything with aluminum foil.

  10. Allow it to set for a good 4-5 hours before serving.  Take out of the freezer about 15 minutes or so before serving.

  11. Makes about a quart.

Recipe Notes

(To make horchata for drinking, blend base with 2 more cups of milk or cold water. Taste for sweetness and add more sugar if necessary. Serve over ice.)

See the original Horchata recipe here.

Ice cream recipe inspired by Lauren of Tasty Type, here.

Candied Almonds inspired by this recipe here.  If you just want to make the candied almonds, don't chop them- they will be easier to snack on whole!

Both the Candied Almonds and the Horchata Concentrate can be made in advance.