Cinnamon ice cream, a traditional dessert from the Andean western region of Bolivia. Prepared with water, cinnamon, sugar, cornstarch, lemon juice, and time to freeze and churn, achieving a smooth and creamy texture. A delicious flavor that captivates palates with its aroma and the warmth of the spice.
This cinnamon ice cream, prepared in the creole style, comes to us with a deep and enveloping flavor.
The initial mixture of boiling water with cinnamon will create a delicious and comforting base.
In the end, this traditional dessert gives us a smooth and creamy texture that will delight anyone who tries it.
Such a sweet gift to share with family.
Cinnamon Ice Cream, Creole Style
Ingredients
5 cups of Water
2 tablespoons of Additional cold water
1 ¼ cup of Granulated sugar
1 Cinnamon stick
1 tablespoon of Cornstarch
1 tablespoon of Lemon juice
Preparation
Step 1 : To prepare this dessert, bring 5 cups of water with cinnamon to a boil until it acquires color and flavor.
Step 2 : Once the mixture has reduced during boiling, add the sugar and let it boil for five more minutes.
Step 3 : Next, dissolve the cornstarch in two tablespoons of cold water and add it to the previous mixture, cooking for an additional five minutes.
Step 4 : Remove from heat and, once slightly cooled, add a tablespoon of lemon juice and strain.
Step 5 : Then, transfer the preparation to the freezer.
Step 6 : When halfway frozen, churn the ice cream to achieve a smooth and creamy consistency, repeating this process two or three times.
Step 7 : Once the dessert is ready, serve according to the desired amount.
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