Pan de Muerto Ice Cream

Name: Pan de Muerto Ice Cream
Prep time: 23 min
Cook time: 3 min
Yield: 5
Cuisine: Mexicana
Ingredients: 6 San Juan® eggs; 2 cups milk, ½ liter; 1/2 cups whipping cream, 100 ml; 1/2 cups milk powder, 50 g; 3/4 cups corn syrup, 180 g; 1/2 cups granulated sugar, 50 g; 1 teaspoon orange blossom essence; 1 tablespoon orange zest, fresh; 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

Huevo San Juan®

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.

Reviewed by Editorial Team of Kiwilimón

Published: 14-10-2020

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.