This ice cream recipe is a way to enjoy pan de muerto in an unexpected, cold, creamy, and delicious presentation, with all the flavor that characterizes it. It’s a different dessert option for this season.
1 piece (if it appears in the ingredient) load Day of the Dead bread, small, in small pieces
7 grams unflavored gelatin powder, (1 packet) hydrated and melted
ice cream basket
load Day of the Dead bread, mini, for decoration
orange twist, for decoration
organic cempasúchil flower, for decoration
Preparation
20 mins
3 mins
Low
Break the 6 pieces of Huevo San Juan® and separate the yolks from the whites, you will only use the yolks.
In a medium pot, mix COLD the milk, heavy cream, powdered milk, corn syrup, refined sugar, Huevo San Juan® yolks, orange blossom essence, orange zest, and once everything is well incorporated, heat until bubbles begin to form around the edge (approximately 3 minutes total), just before boiling, at that moment, add the melted gelatin and remove from heat; let cool to room temperature.
Once the mixture is cold, pour it into flexible ice molds (i.e., silicone molds), freeze for at least 2 hours until completely solidified; reserve a little of the liquid mixture (1/2 cup) as it will help you blend later.
Once the mixture is frozen, place the pieces (frozen) in a blender, pour in the reserved liquid mixture, and add the pieces of pan de muerto; you should obtain a thick mixture. Return to the freezer for the ice cream to regain texture.
Serve on a cookie basket, decorate with mini pan de muerto, cempasúchil flower, and orange twist.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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