Last night we had a gathering of food bloggers at our house, including 3 gluten-free bloggers! Emily and I talk food all the time at work, specifically Rick Bayless’ Mexican food. Rick is our go-to man, and there’s nothing that we’ve cooked from his books that we didn’t love. So one day while chatting, we came up with the idea of having a Rick Bayless Fest, and then we decided to invite some other local bloggers whose blogs we enjoy reading.
So with that plan, we had 5 food bloggers in our home last night, and WOW – did we eat well! And I have to apologize, as we were so busy talking shop and eating, that we did not pause for one photo – of us, or our food! Bad bloggers! Lisa brought some spicy chicken tostadas and homeade salsa, Emily brought salsa verde and ceviche, Stacey and Jon brought black beans with mango and quinoa, Betsy brought some amazing margarita cupcakes. I made an achiote braised pork shoulder with homeade tortillas for tacos, and horchata ice cream.
I was thinking ahead in the afternoon when I made the ice cream, and snapped a few pictures when the ice cream was done churning. This ice cream is light, airy, dairy-free, and has a lovely cinnamon flavor. I made the ice cream using cannella, also know as Mexican cinnamon. Cannella is softer than Chinese cinnamon, so it’s easy to crumble up to steep for the ice cream, but the scent of cannella has me hooked. Cannella has a very floral aroma, that almost reminds me of my favorite Market Spice tea, with the almost orange blossom-like note to the fragrance. Give this ice cream a try if you’re a fan of horchata or cinnamon.
Horchata Ice Cream
Makes about a quart
1/2 cup serving: 333 calories (190 from fat), 22.6g fat, 120mg cholesterol, 25g carbs, 22g sugar, 2g protein
3, 5″ sticks of canela (mexican cinnamon), crumbled
2, 13.5oz cans of coconut milk (chaokoh is my brand of choice)
3/4 cups white sugar
pinch of salt
4 egg yolks
1 tsp vanilla
1 T vodka
- Pour 1 can of coconut milk into a small saucepan, along with the sugar, pinch of salt and the crumbled canela. Stir, and heat the mixture until quite hot, but not boiling. Then, cover the pot, turn off the heat, and allow the canela and milk steep for an hour.
- While the canela steeps, pour the other can of coconut milk into a medium sized bowl.
- When an hour has passed, use a fine mesh sieve to strain the milk into a clean bowl. The pour the canela milk back into the small saucepan and re-heat until warm.
- Whisk the egg yolks in a cereal bowl, then temper the yolks by SLOWLY pouring the heated milk into the yolks, whisking the entire time. Once you’ve poured most of the milk into the yolks, then pour the yolk mixture back into the saucepan, and use a spatula to stir constantly over med-low heat as you create the custard. After about 10 minutes, the custard will get steamy and magically thicken and nicely coat the back of a spoon without dripping.
- Set your fine mesh sieve over the bowl with the second can of coconut milk in it and then pour the custard into the bowl. Stir the mixture together, then add the vanilla and vodka. Chill overnight before turning in your ice cream maker.