SWEET RECIPE
By: Guanajuato ¡Si Sabe!
Ice cream of mantecado
No party or Sunday outing can be complete without this traditional ice cream made with water and milk; for greater consistency, egg yolks and sugar are added to the milk and it may or may not contain crystallized fruit, a method of slow cooking in water and sugar in which the fruit acquires a translucent appearance.
- 1⁄2 liter of milk
- 1 1⁄2 cup sugar or to taste.
- 1 lemon peel
- 1 cinnamon stick
- 8 yolks
- 1 cup chopped assorted crystallized fruit, chopped
- 2 tablespoons raisins
Directions:
Boil the milk with half of the sugar, the lemon peel and the cinnamon. Beat the egg yolks with the rest of the sugar until they are ribbon-like. Remove the milk from the heat and gradually add the beaten yolks in a trickle, mixing with a balloon whisk so that the egg does not cook. Return the egg preparation to low heat and cook while stirring until the cream covers the spoon. Remove from heat and let cool. Remove the lemon zest and ribbon. Remove the fruits and raisins. Pour into a bowl and let it finish cooling and put it in the freezer for four to five hours or overnight.