Burnt Milk Ice Cream with Animal Crackers

Burnt Milk Ice Cream with Animal Crackers

Helado de Leche Quemada con Galletas de Animalitos
1 generous quart
Pati Jinich
Course: Dessert
Cuisine: Mexican
Keyword: animal crackers, burnt milk, canela, ice cream, pati's mexican table
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Burnt Milk Ice Cream with Animal Crackers recipe from Pati's Mexican Table Season 6, Episode 3 "A Queen in the Land of Gods"


  • 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

To Prepare

  • 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.

20 comments on “Burnt Milk Ice Cream with Animal Crackers

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Thank you Pati for this great ice cream recipe. I have made it twice already, and it is a true winner.
    Hope you create more ice cream recipes. Would you have a Mexican chocolate one?
    We love watching your show that is now airing in Australia, and we have created several dishes already.
    Thanks for bringing Mexican flavours in our life!

  2. Hola Pati,

    I saw this recipe on your show late night/early morning here in Australia. My daughter wasn’t sleeping so I put the food channel on. I’m a chef so I decided to track this recipie down and use it as a special for the night. Whilst it’s not a very western flavour, the reception to it was a little mixed however the majority vote loved it!

    Just wanted you to know that your show has made it to Australia and that at 3:30am, was enjoyable to watch. Thank you.

  3. Lo e hecho y está muy bueno. Acabo de publicar la receta en mi blog.
    ¡Gracias por compartir esta magnífica receta!

  4. Pati
    Hello and thank you for your dedicated years of presenting wonderful Mexican dishes.
    I made this recipe served it with apple pie………rave reviews I shared you site with
    glowing reception..

  5. Thank you Pati for an awesome recipe. I often make ice cream at home using an old fashioned ice cream maker (but with an electric motor, not a crank 😀 ). My last one was a delicious Banana Pudding ice cream I highly recommend. I am looking forward to making this one soon.

  6. Thank you Paty
    I really appreciate it. My daughter likes to prepare banana ice cream! She’ll love it!!
    Nice weather is coming!
    Thanks again.

  7. Thank you for your amazing recipe. The ice cream is wonderful and unique; the directions are right on. I bought an ice cream maker after watching your program just for this recipe. Well worth it.

  8. Omgosh! This was a lot easier to make than it looks. And oh so delisiosa!

    Pati, I used to watch PBS cooking shows before there was ever a Food Network, eventually moved over to FN, and now am now exclusively back to PBS because of you! I also love Lidia’s show, but she gives me my Italian cuisine fix, you give me my Comida Mexicana fix (I grew up in SoCal and my mum who was a chef at a Mexican restaurant, made Mexican food 2-3 times per week, much to my dad’s excitement (and love of great food)). She even made her own flour tortillas and we are not of Mexican descent but of Austrian Jewish background.
    I remember being about 9 years old and my mum walking into my bedroom asking me if I wanted to taste a tidbit I’d never had…I took a bite of a homemade taquito with guacamole and my fate was sealed.

    Thank you for being a great chef, a great personality (como una novella de cocina!) and a great mama whose love for her family shines through. Always.