Burnt milk ice cream

Time 1 hour
Yields Makes about 1 quart
Burnt milk ice cream
(Glenn Koenig / Los Angeles Times )

In a heavy-bottomed saucepan (preferably ceramic), combine 3 cups of milk with the cinnamon. Bring to a boil over medium heat and cook, adjusting the heat as needed to maintain a simmer, until the milk has reduced to 1 cup and has a slight burnt smell, about 40 minutes. Pour the mixture through a fine-mesh strainer set over a bowl, discard the cinnamon, and set aside until the milk has come to room temperature, 30 to 40 minutes.


Partially fill a large bowl with ice and water, place a medium bowl in the center of the ice bath and set a fine-mesh strainer across the top.


Pour the remaining 3 cups milk into the saucepan and bring to a simmer over medium heat.


Meanwhile, in a small bowl, mix together the sugar and cornstarch. Add this mixture to the cooled burnt milk and stir until the sugar dissolves.


When the milk in the saucepan reaches a simmer, gradually stir in the burnt-milk mixture, bring to a simmer, stirring constantly, and cook until smooth and slightly thickened, 6 to 8 minutes. Pour the mixture through the strainer into the prepared bowl and stir until cooled. Remove the bowl from the ice bath, cover and refrigerate until cold, at least 4 hours or up to overnight.


Freeze and churn in an ice cream maker according to the manufacturer’s instructions. For a soft consistency, serve immediately; for a firmer consistency, transfer to a container, cover and freeze 2 to 3 hours until hardened.

Adapted from a recipe in “Mexican Ice Cream” by Fany Gerson, who writes: “This recipe can only be made using raw milk because regular milk evaporates and won’t burn, so you won’t get that deep, burnt, slightly bitter flavor.”

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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