Cajeta Atole Ice Cream
These ice creams are a way to enjoy our favorite Mexican drinks, such as hot chocolate or coffee from the pot, and give a twist to how we usually know them, while enjoying a delicious flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1/2 boxes Chantilly® vanilla top cream
- 1 cup Chantilly® vanilla top cream, for the cajeta atole ice cream
- 3/4 cups cajeta, for the cajeta atole ice cream
- 1 stick cinnamon, for the cajeta atole ice cream
- 1/4 cups cornstarch, for the cajeta atole ice cream
- ice cream basket
- cajeta, for decoration
Preparation
30 mins
Low
- In a bowl and using a hand mixer, whip the Chantilly® Top Cream vanilla 460 g until it doubles in size and set aside in the refrigerator.
- For the cajeta atole ice cream, heat the milk with the cajeta, cinnamon, and cornstarch in a pot and let it boil for 5 minutes; remove and let cool to room temperature.In the last bowl you reserved with Chantilly® Top Cream vanilla 460 g, add and mix the cajeta atole ice cream using a whisk (remember to remove the cinnamon stick), making gentle and enveloping motions, but at the same time quick to incorporate well without deflating the cream. Freeze.
- Serve the cajeta atole ice cream in a tulip pastry basket; decorate with cajeta.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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