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Recipe of Atole de Cajeta ice cream
Recipe

Atole de Cajeta ice cream

30 mins
Low
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These ice creams are a way to enjoy our favorite Mexican drinks, such as table chocolate or café de olla, and give a twist to what we normally know them, at the same time as we enjoy a delicious flavor.
Learn more about Chantilly Wip

Ingredients

4 portions
  • 1/2 container Top Cream Chantilly® vanilla flavor
  • 1 cup Top Cream Chantilly® vanilla flavor, for the cajeta atole ice cream
  • 3/4 cups cajeta - Mexican carmelized goat milk sweet , for the cajeta atole ice cream
  • 1 raja cinnamon, for the cajeta atole ice cream
  • 1/4 cups cornstarch, for the cajeta atole ice cream
  • enough ice cream basket
  • enough cajeta - Mexican carmelized goat milk sweet , to decorate

Preparation

In a bowl and with the help of a hand mixer, beat the Vanilla Chantilly® Top Cream 460 g, until doubled in size and reserve 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 of the bowls that you reserved with Chantilly® Top Cream vanilla 460 g, add and mix the cajeta atole ice cream with the help of a balloon (remember to remove the cinnamon stick), make soft and enveloping movements, but at the same time quick to incorporate well, without lowering the cream. Freeze.
Serve the cajeta atole ice cream and in a tulip pasta basket; decorate with cajeta.

PRESENTATION

Serve the cajeta atole ice cream and in a tulip pasta basket; decorate with cajeta.

TIPS

Before freezing, cover the containers with plastic wrap and let the ice cream freeze overnight to have a good consistency.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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