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Horchata Cinnamon

Name: Horchata Cinnamon
Prep time: 30 min
Cook time: 1440 min
Total time: 1470 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 300 g Horchata (rice-cinnamon infused milk); 216 g Heavy Cream; 60 g Granulated Sugar; 20 g Dextrose; 22 g Skim Milk Powder; 3 g Cinnamon (ground); 4 g Vanilla Bean Paste

Mexican rice horchata reimagined as a creamy frozen dessert.

30 min prep · 24h freeze 4 pints medium

Steep rice and cinnamon overnight for true horchata flavor. The result tastes like a frozen cinnamon-vanilla cookie.

Smooth & scoopable

Balanced base. Freeze 24h, then spin on the matching program.

✅ READY

Fat

13.0%

target 10–16%

Sugar

18.2%

target 14–20%

MSNF

9.2%

target 8–11%

Total solids

41.0%

target 36–42%

PAC265.5 / 220–280

POD (sweetness)

161

target 140–190

Total mass

625 g

target 473 g = pint

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Horchata (rice-cinnamon infused milk)300 g
Heavy Cream216 g
Granulated Sugar60 g
Dextrose20 g
Skim Milk Powder22 g
Cinnamon (ground)3 g
Vanilla Bean Paste4 g

Batch mass625 g

Method

1.Soak 50 g long-grain rice + 1 cinnamon stick in 300 g whole milk overnight. Blend, strain.
2.Whisk everything together, warm gently to dissolve sugars.
3.Cool, pint, 24h freeze.
4.Spin on Ice Cream.