Cajeta Atole Ice Cream

Name: Cajeta Atole Ice Cream
Prep time: 30 min
Cook time: PTnullM
Yield: 4
Cuisine: Mexicana
Ingredients: 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

Chantilly Wip

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

Published: 11-09-2020

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.