Horchata Ice Cream

• Vegetarian
• Gluten free

• Condiments

  • 1/4 cup Maple syrup, organic

• Pasta & Grains

  • 1/2 cup White rice like riceselect texmati white rice, long-grain

• Baking & Spices

  • 1/4 tsp Celtic sea salt
  • 1 tsp Ceylon cinnamon, ground
  • 2 tbsp Vanilla extract, organic

• Dairy

  • 2 cups Cream or full-fat coconut cream/milk, raw organic or grass-fed

• Liquids

  • 1 1/2 cups Water, filtered

Found on recipestonourish.com

Description

Ingredients

• 1/2 cup long-grain white rice like RiceSelect Texmati® White Rice
• 1 1/2 cups filtered water
• 2 cups raw, organic or grass-fed cream or full-fat coconut cream/milk
• 1/4 cup organic maple syrup, or more if you prefer it sweeter
• 2 tablespoons organic vanilla extract
• 1 teaspoon ground Ceylon cinnamon
• 1/4 teaspoon Celtic sea salt

Directions

• Place rice and water in a blender. Blend for about 15-20 seconds until most of the rice is finely ground up. Pour rice water into a mason jar and cover with a lid. Refrigerate for 10 hours or overnight [Note: If youre in a hurry to make this, let the rice water soak for at least 1 hour in the refrigerator.] Strain rice water through a fine mesh sieve or cheesecloth into a large mixing bowl. Add cream, maple syrup, vanilla extract, cinnamon and sea salt. Gently whisk to combine - take care not to over mix or mix too fast as you risk turning the cream into butter. A gentle stir just to combine everything works fine. Turn prepared ice cream maker on and pour ice cream mixture into the ice cream maker. Churn according to manufacturers instructions. When ice cream starts to have a soft serve texture, its done.* Serve immediately or use a wooden spoon to transfer the ice cream to a freezer-safe container. Cover and freeze until ready to serve.