Cinnamon Ice Cream

Cinnamon Ice Cream Delight: A Taste of the Andes
Indulge in the exotic flavors of the Andes with this homemade cinnamon ice cream recipe, "Helado de Canela Artesanal." This traditional Bolivian dessert combines aromatic cinnamon, zesty lemon, and a hint of playful pink color to create a refreshing and unique treat. Perfect for cooling down on a warm day or for introducing a new culinary adventure to your dessert repertoire.

Ingredients

🧊 A large quantity of ice to fill two basins
🌿 15-20 cinnamon sticks
🥄 1 cup white granulated sugar
🍋 Juice of 2 lemons
🎨 2-3 tablespoons pink food coloring
🌽 1/4 cup cornstarch Maicena brand
🧂 1 cup salt
💧 A large pot of water

Instructions

1- Prepare the Cinnamon Liquid:

• Bring a large ROMANIA brand cooking pot filled with water to a boil.
• Add the cinnamon sticks and let them boil until the water turns a dark reddish-brown.
• Stir in the lemon juice and pink food coloring until the mixture reaches a vibrant pink/red shade.
• Dissolve the cornstarch in a small amount of water and mix it into the pot, stirring until slightly thickened.
• Add sugar to your preferred sweetness, stir, and let the mixture cool.

2- Prepare the Ice Bath:

• Place a large aluminum pot inside a green plastic basin.
• Surround the aluminum pot with plenty of ice, distributing 1 cup of salt over the top to lower the freezing point.

3- Freeze the Ice Cream:

• Pour a small amount of the cooled cinnamon liquid into the aluminum pot sitting in the salted ice bath.
• Continuously stir and scrape the freezing mixture using a wooden spoon.
• Gradually add more cinnamon liquid, ensuring even freezing by constant stirring and scraping.
• Continue until the mixture is a thick, slushy ice cream consistency.

4- Serve:

• Scoop the cinnamon ice cream into glasses and enjoy with white plastic spoons. For an authentic Bolivian touch, serve with "marraquetas" bread.

Prep Time: 15 minutes
Cook Time: 45 minutes to 1 hour (includes freezing process)
Total Time: 1 hour - 1 hour 15 minutes
Servings: Varies
Equipment: ROMANIA large cooking pot, Aluminum pot, Wooden spoon, Metal ladle with purple handle, Plastic basins for the ice bath, Small bowls for ingredients, Glasses and spoons for serving

Cooking Tips

• Salted Ice Bath: The generous use of salt in the ice bath is essential for quick freezing. The technique requires "mucho sal" to effectively lower the freezing temperature.
• Constant Stirring: Ensures a smooth and even texture by preventing large ice crystals from forming.
• Gradual Addition: Helps maintain the ice cream's consistency and avoids uneven freezing.

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Cinnamon Ice Cream Delight

Posted by Waivio guest: @waivio_hivecooking