+
0 (0)

Category: Desserts

Burnt milk ice cream

Burnt milk ice cream
Glenn Koenig / Los Angeles Times

First let us point out that in Los Angeles, October can often feel like the hottest month of the year (blame the Santa Anas), so unlike in some areas of this country, it is actually peak ice cream season here. ... Read more

Total time: About 1 hour, plus cooling and chilling times | Makes about 1 quart
Note: Adapted from a recipe in “Mexican Ice Cream” by Fany Gerson, who writes: “This recipe can only be made using raw milk because regular milk evaporates and won’t burn, so you won’t get that deep, burnt, slightly bitter flavor.”
  • 6 cups whole raw milk, divided
  • 1 (5-inch) piece whole Mexican cinnamon
  • ¾ cup sugar
  • 3 tablespoons cornstarch

Step 1In a heavy-bottomed saucepan (preferably ceramic), combine 3 cups of milk with the cinnamon. Bring to a boil over medium heat and cook, adjusting the heat as needed to maintain a simmer, until the milk has reduced to 1 cup and has a slight burnt smell, about 40 minutes. Pour the mixture through a fine-mesh strainer set over a bowl, discard the cinnamon, and set aside until the milk has come to room temperature, 30 to 40 minutes.

Step 2Partially fill a large bowl with ice and water, place a medium bowl in the center of the ice bath and set a fine-mesh strainer across the top.

Step 3Pour the remaining 3 cups milk into the saucepan and bring to a simmer over medium heat.

Step 4Meanwhile, in a small bowl, mix together the sugar and cornstarch. Add this mixture to the cooled burnt milk and stir until the sugar dissolves.

Step 5When the milk in the saucepan reaches a simmer, gradually stir in the burnt-milk mixture, bring to a simmer, stirring constantly, and cook until smooth and slightly thickened, 6 to 8 minutes. Pour the mixture through the strainer into the prepared bowl and stir until cooled. Remove the bowl from the ice bath, cover and refrigerate until cold, at least 4 hours or up to overnight.

Step 6Freeze and churn in an ice cream maker according to the manufacturer’s instructions. For a soft consistency, serve immediately; for a firmer consistency, transfer to a container, cover and freeze 2 to 3 hours until hardened.

Each of 4 servings:
Calories 392; protein 12 grams; carbohydrates 61 grams; fiber 0; fat 12 grams; saturated fat 7 grams; cholesterol 37 mg; sugar 55 grams; sodium 158 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Coconut bars with almonds and dark chocolate
Chocolate cake
Olive oil cake with creme fraiche and candied tangerines
Peach and Blueberry Crisp