Manna From the Gods, Pt. 3

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Mantecado Ice Cream


This recipe closely resembles an Italian semi-freddo.

6 egg yolks
1 cup of sugar
1 cup whole milk
2 tsp. flour
1/4 tsp salt
1/8 tsp cinnamon
2 tbsp. good vanilla extract
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3 egg whites
4 tbsp. sugar
1 large can evaporated milk (chilled thoroughly)

Beat the egg yolks and sugar until they reach the thick ribbon stage and are pale yellow in color.  In a food processor combine the whole milk, flour, salt, and cinnamon.  Pulse so that the flour does not form clumps in the milk.  Add the beaten egg yolks.  Pulse again until well combined.  Pour mixture through a fine mesh strainer and cook over a double boiler (you may substitute a glass bowl over simmering water).  Cook custard until it thickens.  Add the vanilla and let the custard cool.

In a separate bowl, beat the egg whites adding the 4 tbsp. of sugar a little bit at a time.  Beat the whites until they have reached the stiff peak stage.  Slowly fold in the cooled custard.  Cool this mixture in the refrigerator thoroughly.  While the custard is chilling in the fridge, pour the chilled can of evaporated milk into a bowl and beat until thick.  Add the custard mixture and pour the combined ingredients into the chilled bowl of your ice cream maker.  Operate the ice cream maker according to the manufacturer's instructions.  The ice cream should be ready within 20-25 minutes.

Note:  As the ice cream is churning, you can add some of the homemade "Dulce de Leche" or pour it over the finished ice cream if  you wish.