Buñuelos Recipe

Prepare the Dough

In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.

Add Wet Ingredients

In another bowl, whisk together the pumpkin puree, milk, eggs, and vanilla extract. Combine the wet and dry ingredients until just mixed.

Heat the Oil

In a deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Buñuelos

Using a spoon or small ice cream scoop, drop the batter into the hot oil. Fry until golden brown on both sides, about 2-3 minutes per side.

Dust with Cinnamon Sugar

Remove the buñuelos from the oil and drain on paper towels. In a bowl, mix together the sugar and cinnamon. While still warm, coat the buñuelos in the cinnamon sugar.

Soak the Rice

In a bowl, combine the rice, water, almonds, and cinnamon sticks. Let soak for at least 4 hours, preferably overnight.

Blend the Mixture

After soaking, blend the rice mixture until smooth. Strain through a fine mesh sieve or cheesecloth to extract the liquid.

Make the Ice Cream Base

In a saucepan, combine the strained rice milk with milk, heavy cream, sugar, and vanilla extract. Heat over medium heat until the sugar is dissolved.

Chill and Churn

Refrigerate the mixture until completely chilled, then churn in an ice cream maker according to the manufacturer's instructions.

Freeze

Transfer the churned ice cream to a container and freeze for at least 4 hours before serving.