And quite obviously, while standing there with a taco in my newfound bliss, the idea of Horchata Ice Cream came to me. Because if it’s delicious already, imagine how much more delicious it will be in ice cream form.
At the Latin grocery store later while looking for horchata, I happened upon the dulce de leche aisle. (Happened upon in the same was an high schooler happens to find themselves mysteriously out of school let’s say, in the middle of class.) And then the Mexican Dulce de Vaca found itself in my ice cream maker, swirled into my formerly Horchata Ice Cream, currently MexiCali Ice Cream. (Named for political correctness’ sake.)
And MexiCali Ice Cream is all I would have wanted it to be. Refreshing, slightly more icy than traditional custard-base ice creams, and sweet and spicy. Unfortunately, not a month out of Ice Cream Week, I’ve once again concluded that everything is tastier when turned into ice cream.
It’s the hard truth.
MexiCali Ice Cream Horchata Ice Cream with a Dulce de Leche Swirl
2 cups Horchata
1 teaspoon cinnamon
¼ cup dark brown sugar, packed
½ teaspoon kosher salt
4 large egg yolks
1 cup heavy whipping cream
1 cup thin dulce de leche*
*At Latin grocery stores you will find that there are more than one kind of Dulce de Leche. Depending on what part of Latin America the Dulce de Leche comes from, it can either be very thick, almost like a paste, or very thin, like a caramel topping. For ice cream swirls, I choose a thinner Dulce de Vaca from Mexico and refrigerated the caramel before adding to the ice cream maker.
1. Bring the horchata and cinnamon to a boil in a large, heavy-bottomed saucepan. Set aside, and allow to cool for 5 minutes. Meanwhile, whisk together the dark brown sugar, salt, and egg yolks. Pour about 1 cup of the horchata mixture into the egg yolks, whisking constantly. Add the remaining horchata and return to the saucepan over medium-high heat, stirring constantly with a wooden spoon. Allow the horchata custard to thicken, and bring it just before the boiling point. Pour through a fine strainer into a large metal bowl. Whisk in the heavy whipping cream and refrigerate the mixture for at least two hours or overnight.
2. Add the horchata custard to the barrel of an ice cream maker and freeze according to the manufacturer’s instructions. Add the dulce de leche swirl in the last seconds of freezing. Freeze the ice cream again in the freezer overnight before serving.