SPANISH ICE CREAM RECIPES RECIPES

Steps:

• Heat the milk, 225 g|1 cup sugar, cinnamon stick and the lemon zest in a pan to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool to room temperature.
• Remove the cinnamon stick and strain the milk through a sieve to remove the grated lemon zest.
• Whisk together the egg whites and remaining sugar to stiff peaks.
• Pour the milk into a mixing bowl, and carefully fold in the egg whites until blended.
• Put into a freezerproof container and cover with cling film, sealing it tightly. Freeze for at least 2 1/2 hours.
• Remove from the freezer and whisk before serving.
• Serve in glasses.

Steps:

• CINNAMON MILK/CREAM:
• Combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).
• Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
• Remove from the fire.
• CUSTARD:.
• Beat the egg yolks until runny.
• Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
• Return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.
• Do not let the mixture come near a boil or the egg yolks will curdle. Immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. If there is time, cover and chill before freezing.
• ICE CREAM:.
• Scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. For a firmer ice cream, "ripen" for several hours by placing in your freezer.