Tonka Bean and Cinnamon Horchata Sherbet

In a medium saucepan, simmer the rice milk, tonka bean and cinnamon for about 15 minutes to infuse the milk. In a separate bowl, mix the sugar and the sorbet stabilizer really well. Bring the milk to a boil and add the sugar and stabilizer mixture. Whisk and let it come back to a boil so sugar dissolves.
Strain the milk mixture through a fine sieve into a clean bowl. Let this cool over an ice bath. When cooled, add the heavy cream and whisk to combine.
Let the mixture mature in the refrigerator overnight and churn in ice cream machine. Freeze.

recipe by: Lintu

viewed: 406 times

a cookbook of just your "faves"

A TasteBook is a personalized, cookbook of just the recipes you love. Add more recipes whenever you feel like it.
"the coolest gift ever"

You get the gift of giving the most clever & thoughtful gift. Mix family recipes with found favorites in one unique cookbook. Personalize it!
gorgeous, durable, expandable

High quality & tasteful design, the expandable binder holds up to 100 recipes in 10 tabbed chapters.
Offer details

Rate this recipe