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.