Horchata Ice Cream

Ingredients

• 1/2 cup roasted, unsalted almonds
• 1/2 cup long grain rice
• 1 3-inch long cinnamon stick
• 4 cups half and half
• 5 egg yolks
• 3/4 cup sugar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon vanilla extract

Directions

1. Set a heavy medium saucepan over high heat, then add the almonds, rice, and cinnamon. Toast them, tossing often, until the almonds turn fragrant, 2 to 3 minutes. Pour in the half and half, stir everything together, and heat just until it barely simmers. Take the pan off the heat, cover it, and steep for 2 hours.
2. In another saucepan, whisk the sugar and egg yolks together until the mixture is smooth and a little thicker.
3. Strain the steeped dairy into a bowl or large measuring cup through a fine mesh strainer or a couple layers of cheesecloth. Use a wooden spoon to press firmly on the rice, coaxing out as much dairy and rice starch as possible. You should have about 2 1/2 cups strained dairy. Throw away the rice and almonds.
4. Pour the strained dairy into the saucepan with the yolk mixture and whisk until everything is fully blended. Place the pan over medium heat and cook, stirring often, until the custard coats the back of a spoon and a finger swiped through it leaves a clear path. Stir in the vanilla, then add salt to taste.
5. Strain the custard into an airtight container through a fine mesh strainer, then refrigerate overnight. The next day, churn it according to the manufacturer’s instructions. Move the ice cream to a container and freeze for at least 3 to 4 hours before serving.