- 1 1/2 cups milk
- 1/2 teaspoon vanilla extract
- 1 stick ceylon cinnamon or canela
- 3/4 cup sugar, plus 2 tablespoons
- 2 large eggs
- 1 1/2 cups heavy cream
- Animal crackers, for garnish
- In a small saucepan set over medium heat, heat the milk, vanilla and cinnamon stick until a thin skin (called nata) forms on top and it barely begins to simmer, about 6 to 7 minutes. Don’t let it boil. Reduce to the lowest possible heat.
- Meanwhile, in a medium saucepan, add 3/4 cups sugar and place over medium to medium-low heat. Let the sugar begin to dissolve, swirling around and moving the whole sauce pan occasionally, but not stirring, until the sugar melts into a caramel syrup, about 7 to 8 minutes. Remove from heat.
- Immediately, remove the cinnamon stick from the milk mixture, and pour it in a very thin stream into the hot caramel, whisking as fast as you can to incorporate it. The caramel will react very aggressively, but you need to continue pouring the milk at a steady slow pace and whisking fast with determination until it is all well combined. If for any reason, any caramel hardened on the bottom of the pan, place back over medium heat and whisk until diluted. Remove from the heat.
- In another bowl, whisk the eggs until thick and foamy. Add the remaining 2 tablespoons of sugar and continue to mix. In a very thin stream, and very slowly, alternate incorporating the caramel milk and the heavy cream into the eggs, whisking continuously until it is all incorporated.
- Pour the mixture into your ice cream maker and follow the manufacturer’s instructions (in my ice cream maker, it takes about 1 hour 15 minutes). Eat right away or freeze until ready to serve.
- Serve with whole or crumbled animal crackers.