Pati Jinich burnt milk ice cream with animal crackers


Burnt Milk Ice Cream with Animal Crackers

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

4.50 from 6 votes


  • 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.


30comments inBurnt Milk Ice Cream with Animal Crackers

  1. 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!!!

    1. Pati Jinich

      Jul 08

      Great suggestion, thanks to you Angela 😉

      1. Noreen

        Jul 16

        Do you need to chill the mixture before churning?

        1. 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 🙂

  2. Belinda Saenz

    Jun 23

    I have to get an icecream maker!

    1. Pati Jinich

      Jul 05

      You have to, haha!

  3. Patricia

    Mar 03

    What sort of ice cream maker are you using. It looks wonderful.

    1. Pati Jinich

      Mar 06

      It is just a traditional frozen insert ice cream Patricia, it takes 15 minutes in making the ice cream 😉

  4. 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!

    1. Pati Jinich

      Aug 11

      What a great idea Gretchen! So glad you enjoyed this recipe 😉

  5. 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!

    1. 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!

  6. Madlyn

    Jan 09

    Do I have to have an ice cream maker???

    1. Pati Jinich

      Jan 22

      It works better with an ice cream maker, but you can also freeze the mix, it just won’t fluff.

  7. 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.

    1. Pati Jinich

      Nov 26

      Thank you for watching all the way in Australia, Nicholas! And I’m glad the majority loved the ice cream.

  8. Maitzina

    Apr 20

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

    1. Pati

      Apr 25

      Uy mil gracias, Maitzina.

  9. Kate

    Mar 25

    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..

    1. Pati

      Mar 26

      Aww thank you so much Kate! So glad this got rave reviews 🙂

  10. 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.

    1. Pati

      Mar 21

      I hope you enjoy it Tommy!

  11. 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.

    1. Pati

      Mar 20

      I hope you and your daughter enjoy it, L.M.!

  12. Laurie Wilson

    Jan 13

    What brand ice cream maker do you use? Some do not work well. I liked the way yours turned out.

    1. Pati

      Jan 18

      I use a Cuisinart.

  13. 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.

    1. Pati

      Nov 20

      Thank YOU, Richard!

  14. 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.


    1. Pati

      Oct 27

      What amazing memories of your mom’s cooking (and of Mexican food)…thank you for sharing Cindi!

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