Burnt Milk Ice Cream with Animal Crackers
Helado de Leche Quemada con Galletas de Animalitos
Recipe Yield
1 generous quart
Cooking time
1 hour 30 minutes
Rate this recipe
Ingredients
- 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.
Comments
30comments inBurnt Milk Ice Cream with Animal Crackers
Angela Wittenauer
Jun 23
Wow! Delicious, creamy, interesting. Simple and yet complex flavors. Really worth making this.
My one suggestion for everyone is to run that final liquid through a fine mesh strainer before putting it in the ice cream machine. That will get out of the little bits of cooked egg or canela.
Thanks Pati- I love your recipes!!!
Pati Jinich
Jul 08
Great suggestion, thanks to you Angela 😉
Noreen
Jul 16
Do you need to chill the mixture before churning?
Pati Jinich
Jul 27
By the time you remove the first mixture from the heat, whisk the eggs and follow the procedure, the mix will be cool enough Noreen 🙂
Belinda Saenz
Jun 23
I have to get an icecream maker!
Pati Jinich
Jul 05
You have to, haha!
Patricia
Mar 03
What sort of ice cream maker are you using. It looks wonderful.
Pati Jinich
Mar 06
It is just a traditional frozen insert ice cream Patricia, it takes 15 minutes in making the ice cream 😉
Gretchen
Jul 30
I made this ice cream yesterday but used coconut milk and coconut cream because that’s what I had on hand. The ice cream is so delicious and creamy! The flavor of the caramel is subtle but gives the ice cream a wonderful depth of flavor and color! I love the hint of cinnamon too. This is a delicious recipe that I will make again and again! Thank you, Pati!
Pati Jinich
Aug 11
What a great idea Gretchen! So glad you enjoyed this recipe 😉
Evelyne
Jun 19
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!
Pati Jinich
Jun 20
Thanks so much Evelyne for your kind words and for tuning in all the way in Australia 😉 I will try to test a Chocolate Ice Cream Recipe soon, but in the meantime, I leave this other here for you, it is truly delicious, enjoy! http://patijinich.com/pati_2020/vanilla-ice-cream-with-cajeta-swirls-and-mexican-chocolate-chunks/
Madlyn
Jan 09
Do I have to have an ice cream maker???
Pati Jinich
Jan 22
It works better with an ice cream maker, but you can also freeze the mix, it just won’t fluff.
Nicholas.
Nov 21
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.
Pati Jinich
Nov 26
Thank you for watching all the way in Australia, Nicholas! And I’m glad the majority loved the ice cream.
Maitzina
Apr 20
Lo e hecho y está muy bueno. Acabo de publicar la receta en mi blog.
¡Gracias por compartir esta magnífica receta!
Saludos…
Pati
Apr 25
Uy mil gracias, Maitzina.
Kate
Mar 25
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..
Pati
Mar 26
Aww thank you so much Kate! So glad this got rave reviews 🙂
Tommy
Mar 21
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.
Pati
Mar 21
I hope you enjoy it Tommy!
Anonymous
Mar 19
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.
Hugs.
L.m
Pati
Mar 20
I hope you and your daughter enjoy it, L.M.!
Laurie Wilson
Jan 13
What brand ice cream maker do you use? Some do not work well. I liked the way yours turned out.
Pati
Jan 18
I use a Cuisinart.
Richard Randolph
Nov 19
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.
Pati
Nov 20
Thank YOU, Richard!
Cindi
Oct 15
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.
-Cindi
Pati
Oct 27
What amazing memories of your mom’s cooking (and of Mexican food)…thank you for sharing Cindi!