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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour the nonfat milk into a heavy saucepan. Split the vanilla bean lengthwise and, using the tip of a paring knife, scrape the black seeds into the milk. Add the bean and the canela and bring to a simmer and cook about 15 minutes. Let cool then strain into a bowl; should have have about 2 1/2 cups of liquid. | 2. Combine the rice and nonfat dry milk in a blender. Process until the rice is finely ground and stir into the milk. | 3. Whisk together the egg yolks and both sugars in a large bowl. | 4. Meanwhile, bring the cream nearly to a boil in a small saucepan. Whisking gently, pour the cream into the egg mixture then add the reserved milk mixture. Whisk well. Let cook, then chill. | 5. Pour the chilled custard mixture into an ice cream maker and process according to the manufacturer's instructions. Just before the ice cream is frozen, add the toasted pecans. Store in the freezer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nonfat milk	1	quart		333.2	48.608000000000004	33.025999999999996	0.784
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
canela	4			-	-	-	-
rice	1/2	cup		339.475	70.5312	6.9745	2.96
nonfat milk powder	1/4	cup		-	-	-	-
egg yolk	5			273.7	3.0515	13.481	22.559
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
pecan half	1 1/2	cups	toasted chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.