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Recipes

Desserts

Cold dessert recipes

Ice cream

Rompope ice cream

Sara Salame

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Sara Salame

Rompope ice cream

Name: Rompope ice cream
Prep time: 90 min
Cook time: 90 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups whole milk; 2 cups lyncott cream; 20 milliliters vanilla extract; 10 egg yolks; 1/2 cups sugar; 2 pods liquid vanilla; 1 cup eggnog

1h 30 mins

Low

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Sara Salame

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The rompope ice cream is a refreshing dessert, delicious and typical of Puebla since the eggnog was made in the viceroyal convents.

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Ingredients

6 portions

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2 cups whole milk
2 cups lyncott cream
20 milliliters vanilla extract
10 egg yolks
1/2 cups sugar
2 pods liquid vanilla
1 cup eggnog

Preparation

Mix the milk, two cups of cream and vanilla (separate the seeds from the pod and put pod and seeds). Heat over low heat until it boils.

Beat the yolks and whiten with the sugar. Then add the eggnog.

Remove the milk mixture from the heat, let it cool a bit and add the egg mixture, heat it over low heat for 5 minutes, remove from the heat and remove the vanilla pods.

Cool a little at room temperature and then put in the freezer or ice cream machine.