Mantecado Ice Cream

Mantecado ice cream is one of those desserts that brings back nostalgic memories for many Spanish palates. Its creamy texture and slightly citrusy flavor make this sweet treat unparalleled, perfect for beating the scorching summer days.

Ingredients

To prepare this ice cream, you will need the zest of a lemon or orange, 190 g of whole milk, a cinnamon stick, and a mixture of sugar and powdered milk. The key ingredients are egg yolks and whipped cream, which give the ice cream its characteristic texture. The yolks help emulsify the liquids and add body and smoothness to the mix, while the cream is essential for achieving a rich and creamy flavor.

Step-by-Step

1. First, bring 190 g of whole milk to a boil along with the citrus zest (lemon or orange) and a cinnamon stick. Allow it to cool to extract the flavors.
2. Remove the zest and cinnamon stick, then mix 45 g of powdered skimmed milk with 140 g of sugar.
3. Add 80 g of egg yolks (equivalent to 4 units) to the milk and sugar mixture. Mix well until you get a homogeneous cream.
4. Heat this mixture over very low heat without letting it boil, ensuring that you reach a temperature between 73-75 ºC to pasteurize the yolks and avoid any microbiological risks.
5. Remove from heat and add 500 g of cream (minimum 35% fat), mix well, and let cool to room temperature.
6. Cover with plastic wrap directly on the surface and allow it to mature in the refrigerator overnight for the flavors to integrate completely.
7. Once cooled, pour the ice cream base into your ice cream maker while it is running.
8. Churn the ice cream for 12-15 minutes or according to your machine’s instructions until you get a creamy and velvety consistency.
9. Once it has the right texture, transfer the soft ice cream to an airtight container for further freezing in the refrigerator.
10. Before serving, let it temper for 5 minutes at room temperature or 10 minutes in the refrigerator so that it regains a lighter and creamier texture.

Tips and Techniques

• Flavor integration: Let it rest overnight in the refrigerator with plastic wrap directly on the surface of the ice cream base to prevent the formation of upper layers that may crack.
• Temperature accuracy: Ensure you reach a temperature between 73-75 ºC to pasteurize the yolks; this is key for safety and texture.
• Proper churning: The churning stage is crucial for achieving that creamy, unmistakable texture. Following the recommended times will give you an optimal result.

Common Mistakes to Avoid

1. Not reaching the right temperature: If you don’t reach 73-75 ºC, the yolks may be raw and affect both the flavor and safety of the ice cream.
2. Skipping the overnight maturation step in the refrigerator: This step is essential for proper integration of flavors; otherwise, your ice cream might taste waxy or overly sweet.
3. Not keeping the ice cream hermetically sealed: If left uncovered, it can absorb odors and flavors from the fridge.

How to Tell It Turned Out Right

A well-made mantecado ice cream has a creamy and incredibly smooth texture. When you taste it, you will notice the perfect combination of slightly citrusy flavor, cinnamon, and the moderate sweetness of the yolks and cream. Additionally, if you churned it correctly, it should melt in your mouth like a heavenly delight.

This recipe is a culinary gem that allows you to enjoy traditional Spanish flavors on your hottest days. Follow these steps and indulge in mantecado ice cream, created by Bonviveur (https://bonviveur.com/es/recetas/helado-de-mantecado).