Serves:
12 people
Ingredients
- 2 cups Kern's Horchata
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup sugar, divided
- 4 large eggs, yolks only
- 12 H‑E‑B Bakery Flour Tortillas
- Non‑stick cooking spray
Instructions
- Prepare a double boiler. Fill a medium pot halfway with water and place over high heat. Set a metal bowl on top but don't let it touch the water.
- While water comes to a boil, make the custard for the ice cream: In a separate bowl, whisk horchata, whipping cream, vanilla, 1/2 teaspoon cinnamon, and 1/2 cup sugar until well combined. Set aside.
- In the metal bowl of the double boiler, whisk egg yolks for about 5 minutes or until lightened in color and starting to thicken. Adjust water temperature, if necessary, so yolks do not scramble. Remove bowl from heat.
- Whisking constantly, slowly add horchata mixture to eggs. Whisk 1 minute after mixtures are completely incorporated so sugar is dissolved. Strain through a fine‑mesh sieve into a bowl. Cover and chill.
- While the mixture cools, use a large cookie cutter to cut 3- to 4-inch rounds from tortillas.
- Spray tortillas with non‑stick cooking spray and coat both sides with a mixture of remaining cinnamon and sugar.
- Push tortilla rounds down into muffin tins to form a bowl or cup and bake at 350 degrees Fahrenheit for 15 to 20 minutes, or until browned and crispy.
- While tortilla shells bake, prepare ice cream according to the manufacture's directions. Depending on the machine, ice cream should churn for about 15 to 20 minutes and have a soft-serve consistency. Place in the freezer once extracted from the machine for ice cream to firm up.
- Remove shells from the oven and cool completely before filling with horchata ice cream.
- Serve with a sprinkle of cinnamon sugar or caramel if desired.
