Combine Rice, Water and Cinnamon sticks into a blender. Blend and pour into a container and let it rest for 8 hours. Leave it in a cool, dark area.

Strain through a fine mesh strainer and blend (or Whisk) remaining liquid with the evaporated milk, milk, water and nutmeg.

In a medium saucepan, over medium-high heat, heat cream, whole milk, HALF of the sugar and salt. Let this almost come to a boil and reduce down to low-med (you want a gentle simmer).

While that gets to a simmer, whisk together egg yolks in a bowl with the rest of the sugar, until lighter in colour. Add 1 cup of the hot mixture base into your bowl and whisk to combine. Add the contents of your bowl BACK into the saucepan and the Horchata Liquid

Cook this mixture until it reaches 175 degrees Fahrenheit and then take it off the stove.

Strain through a fine mesh strainer into a fresh bowl (in case egg yolks cooked). Cover and completely chill the liquid in the fridge (approximately 8 hours).

The next day, you'll want to chop your almonds (optional). Add this to your mixture along with Tequila, Vanilla Extract, and lemon zest (optional).

With your Ice Cream Maker prepped and ready, pour mixture in (you may want to split it in half in case it overflows). Follow manufacture instructions, and let it stir for at least 25 minutes.

Pour into container (could be two), seal and toss in the freezer for an additional 3 hours. Let it sit for 5 minutes outside before serving.