Ceremony goes south to the grain-milk ice cream: make this Mexican-wrapped treat

American Christina Dosie, the James Beard-winning pastry cook, conspired with the idea of ​​grain-ball soft service ice cream, conspired with the milk injecting his grain. Milk is the “pleasant” memories of his childhood and the grain that went with it.

He used it as a raw material in Panna Kota and other sweets, and then she had the idea that it would create a wonderful soft service ice cream. She opened Milk Menu in New York City With the soft service of grain-milk, one of its signature products became. The ice cream became a victory, an innovative sweetness, which attracts the longing of his host, and he was impressed by using different grain tastes.

The original recipe includes soaking the grilled corn fruits in the milk, the hardship of the rich ice cream for the rich ice cream. To turn it off, there were crushed, caramelized cornflakes.

Dosi then expanded his ability, offered the packaged ice creams and developed grain-milk lattice and milkshakes. Even Ben & Jerry and Burger King copied his opinion. Tossi took a simple idea and turned it into a cult and modern culinary trend – very interesting!

Grain-Mil soft service is not a major food Mexican sweets. If you search for dictoc videos from Mexico, you will see the originators who create grain -based ice creams using popular brands like fruit pebbles.

So how to create our own grain-milk soft service? This is easy, and here I have not changed the recipe here. By adding Mexican products and spices, I have taken the freedom of making Mexican, which I think it is more complicated than the empty sweetness of the simple, milk-made cornflakes. Enjoy!

Mexican Cereal Milk is not soft soft ice cream

For grain milk:

• 2 cups (480 ml) full milk
• 2 cups (60 g) frosted scales, cinnamon snack crisis, choco chrypis, fruit pebbles.
• 1 tbsp. (2.6 g) ground cinnamon
• 1 tbsp. (4.9 ml) vanilla juice*
  • * Reference to Mexican brands serious taste: Villa Vainila; Vanilla tootonac; Molina vanilla
• Pinch (0.36 g) cayin pepper or Chip powder

To the ice cream site:

• 2 cups (480 ml) heavy cream (often found in Mexico Beet cream)
• 1 kane (14 ounces.) (397 g) Sweet compressed milk (Condensed milk Or Milkmoid)
• Pinch (0.36 g) salt

To the toppings:

• Dules de Lence, Caramel or Butterskatch Sauce, Honey or Maple Syrup
• Crushed Maria (Caletas Maris) cookies or other sweet cookies
• Grilled coconut scales
• Lime experience
• Fresh fruits like strawberries or mangos

Instructions:

Prepare cereal milk:

• In a bowl, attach the grains, milk, cinnamon, vanilla and cain or chilli powder.
• Let the milk soak for about 30 minutes to absorb all the spices and grain tastes.
• Drain the sieve well. Press the liquid as much as possible.
• Discard the sad grain.

Cream whip:

• In a large mixture bowl, wipe the cream until the soft peaks are formed, using the hand -capped or stand mixer.
• Slowly fold on the cream of pressed milk and salt.
• Gradually add the milk and mix until it is fully connected.
• Pour the mixture into the freezer-protective container.
• Cover with plastic wrap or parchment paper to prevent ice crystals.
• Freeze for four hours for soft service and 6 hours for stable ice cream.

Service:

• Drizzle sauce/syrup on ice cream.
• Sprinkle above crushed Maria cookies, pan dulls, fruits, grilled coconut scales or limestone experience.

Deborah McCai is a writer once a method of main wedding books, and he turns his attention to food, especially sweets, sweets and fruits. He is the founder of the Cockchers ™ in Facebook and X (Twitter) and is the author of four baking books “Maui Panchars” (Available @Amazon.com) via caketer. He is also the head of the American Academy of Wedding experts ™ (AA-Wp.com).