Mantecado

Mantecado (Cuban Vanilla Ice Cream)

Time: about 30 minutes cooking time, 4-6 hours total

Serving Size: about 8 servings

Ingredients:

6 egg yolks

1 cup white sugar

1 cup whole milk

2 tbsp. flour

¼ tsp. salt

1/8 tsp. cinnamon

2 tbsp. vanilla

3 egg whites

4 tbsp. white sugar

1 can evaporated milk

Prep:

• Refrigerate the can of evaporated milk right before before starting to allow it to chill well.

• Separate the yolks from 6 eggs. Keep all 6 yolks and only 3 whites.

Directions:

1. Beat the yolks and 1 cup sugar until they are well incorporated. 

2. In a blender, blend the milk, flour, salt, and cinnamon.

3. Mix this well with the yolks.

4. Strain into a double-boiler and cook on medium-high heat until the mixture thickens, stirring constantly (may take 20-30 minutes).

5. Remove from heat and add the vanilla. Allow to cool completely (about 1 hour in refrigerator).

6. Once the egg mixture is at room temperature, in a separate bowl, beat the egg whites while slowly adding in 4 tsp. sugar until they form stiff peaks.

7. Fold in the egg mixture until well incorporated. Allow to chill in refrigerator for about an hour.

8. Once the custard is chilled, pour the chilled evaporated milk into a round mixing bowl and whisk until it doubles in size and can form soft peaks.

9. Gently beat in the chilled custard until well incorporated.

10. Pour into a large freezer-safe container and freeze for at least 2 hour, or until it sets.

Notes & Comments:

• This recipe is fairly simple and delicious. It was a hit and was gone in a day. Decided to make it again, but I ended up cutting some corners, especially steps that I thought were unnecessary. It came out just as good and in even less time! Here are the modifiations I made: 

  • Blend the yolks, sugar, milk, flour, salt, and cinnamon in a blender for about 30 minutes.

  • Skip the double boiler (it takes more time to cook). Strain the egg mixture into a a saucepan and cook on low heat, stirring constantly while scraping the bottom, until it thickens into a custard (about 5-10 mins). Remove from heat, stir in vanilla, then refrigerate for an hour.

  • Once the egg custard has chilled, beat the egg whites and fold in the egg mixture.

  • Whip the chilled evaporated milk. Gently fold together with the egg mixture. Pour into the freezer safe container and freeze.

• While freezing, although not necessary, it might be a good idea to check in every hour or so to mix the ice cream. This will help prevent it from freezing solid and maintain a fluffy texture. You can also just use an ice-cream machine if you prefer.

• I have seen some people add a little nutmeg.

• I have had mantecado before with crushed Maria cookies mixed in. High recommend doing this.

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Receta Original

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MANTECADO

6 yemas

1 taza azúcar blanca

1 taza de leche

2 cdas. de harina

¼ cdta. de sal

1/8 cdta. de canela

2 cdas. de vainilla

3 claras

4 cdas. azúcar blanca

1 lata leche evaporada

        Ponga a enfriar la leche evaporada en una gaveta de refrigerador. Bata las yemas con el azúcar hasta que estén bien espesas. “Osterice” la leche con la harina, sal y canela. Añádala a las yemas. Cuélelo todo y póngalo al baño de María revolviendo constantemente hasta espese. Añádale la vainilla y déjelo refrescar. Bata las claras a punto de nieve añadiéndoles poco a poco el azúcar. Agrégueles poco a poco la crema de huevo ya fresca. Viértalo todo en una gaveta del refrigerador y déjela enfriar. Cuando ya la leche evaporada esté bien congelada viértala en un taza bola y bátala gasta que esté bien espese y cremosa. Añádale la otra mezcla fría y bátalo hasta unirlo todo. Viértalo en dos gavetas de refrigerador y déjelo enfriar nuevamente hasta que cuaje. Aproximadamente 2 horas. Da 8 raciones.