This ice cream is especially creamy thanks to the rice starch that infuses into the base. It's worth the effort to seek out canela, Mexican or "true" cinnamon, which has a gentler, fruitier flavor than more common cassia bark. Canela can be identified by its matte tan color, thin, papery bark, and citrusy aroma. More about it here.
1/2 cup roasted, unsalted almonds
1/2 cup long-grain rice
One 3-inch long cinnamon stick (canela; see note)
4 cups half-and-half
5 large egg yolks
3/4 cup sugar
3/4 teaspoon kosher salt
1/4 teaspoon vanilla extract
In a heavy medium saucepan, toast almonds, rice, and cinnamon on high heat, tossing frequently, until almonds begin to smell aromatic, 2 to 3 minutes. Add half and half, stir to combine, and bring to a bare simmer. Remove from heat, cover, and let steep for two hours.
In a second saucepan, whisk together sugar and egg yolks until well combined and slightly thickened.
Using a fine mesh strainer or a couple layers of cheesecloth, strain dairy mixture into a large measuring cup or bowl. Press down firmly on rice with a wooden spoon to release as much dairy and rice starch as possible. Strained dairy should yield about 2 1/2 cups. Discard rice and almonds.
Transfer strained dairy to saucepan with egg yolks and sugar and whisk until very well combined. Put saucepan on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line. Stir in vanilla, then salt to taste.
Pour custard through a fine mesh strainer into an airtight container and chill overnight. The next day, churn according to manufacturer's instructions. Transfer ice cream to container and chill in freezer for at least 3 to 4 hours before serving.
ice cream maker, cheese cloth (optional)
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 0g||0%|
|Total Sugars 32g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|