_DSC4385-2The holidays are the perfect time to practice gratitude. This time of year always reminds me how lucky I am to be healthy and happy and to have bountiful food on my table each year. And I’m particularly grateful for rich creamy ice cream…

ice cream process

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I hope that each and every one of you has something to be grateful for and that the new year brings you joy.

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LECHE QUEMADA ICE CREAM + POMEGRANITE GRANIZA

*Leche quemada ice cream is typically served with prickly pear graniza in Oaxaca. This is our rendition of the traditional combination. The ice cream tastes strongly of cinnamon and paired with the pomegranite graniza creates a complex flavor profile that balances sweet and sour and rich and refreshing.

FOR THE LECHE QUEMADA

Adapted from De La Tierra

Makes 1 quart

INGREDIENTS:

4 cups whole milk

1 teaspoon vanilla extract

2 cinnamon sticks

1 cup sugar, divided

1 tablespoon water

4 egg yolks

PROCEDURE:

Combine the milk, vanilla and cinnamon in a heavy bottomed pot and bring to just under a boil. Remove from the heat and let steep for 20 minutes.

In a bowl, whisk together the egg yolks and ¾ cups of the sugar.

In a separate pot, set over medium heat, combine the remaining ¼ cup sugar and 1 tablespoon water. Allow the sugar to liquefy and bubble until it turns golden brown. Quickly at the milk mixture to the sugar and stir until the caramel has dissolved.

Boil the milk and sugar mixture on high. It will begin to boil over. Just remove it from the heat briefly until the foam subsides then return it to the heat. Once it smells of burnt sugar and milk remove the pot from the heat.

Slowly pour the milk mixture into the egg yolk mixture, whisking constantly. Return the custard to the pot and cook over medium heat, whisking constantly until the custard coats the back of a spoon.

Allow the mixture to cool completely then freeze according to your ice cream maker’s instructions.

FOR THE POMEGRANITE GRANIZA

Adapted from The Perfect Scoop

Makes 1 quart

INGREDIENTS:

4 cups pomegranate juice

¾ cup sugar

 PROCEDURE:

Dissolve ½ cup of the pomegranate juice with the sugar in a medium pot over medium heat.

Once the sugar has dissolved add the remaining juice and chill completely before freezing in your ice cream maker.