Spanish · Dessert
Helado de Nata y Huevo (Spanish Egg Custard Ice Cream)
A traditional Spanish-style custard ice cream built the old way: egg yolks and sugar cooked slowly over a bain-marie with milk, lemon zest and cinnamon until thickened into a rich crema, then lightened with whipped cream and frozen without churning. The result is a dense, eggy, faintly spiced scoop closer to a frozen natilla than a modern commercial ice cream.
$1
20 minsPrep
10 minsCook
510 minsTotal
MediumLevel
Nutrition per serving
306Calories
3.7gProtein
25.6gFat
14.8gCarbs
13.9gSugar
0.3gFiber
36mgSodium
195mgChol
15gSat Fat
99mgPotassium
84mgCalcium
0.4mgIron
0.5mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Chufa
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
In a double boiler over gently simmering water, warm the whole milk with the lemon zest and cinnamon until steaming but not boiling, about 4 minutes.
2
In a separate bowl, whisk the egg yolks with the sugar until pale and thickened, about 2 minutes.
3
Slowly pour the warm milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs.
4
Return the combined mixture to the double boiler and cook gently, stirring constantly with a spatula, until it coats the back of a spoon and reaches about 82-84°C on a thermometer, roughly 6-8 minutes.
5
Strain the custard through a sieve into a clean bowl to remove the zest and any curdled bits, then stir in the vanilla extract.
6
Chill the strained custard in the fridge for at least 2 hours, or until completely cold.
7
Whip the heavy cream to soft peaks using a hand mixer.
8
Fold the whipped cream gently into the cold custard base in three additions until fully combined and no streaks remain.
9
Pour into a small freezer-safe tub, cover, and freeze for at least 6 hours, or until firm.
10
Scoop into chilled bowls and serve, dusted with a little extra cinnamon if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Whole Milk
- 90g90g Heavy Cream, whipped to soft peaks
- 24g24g Egg Yolk, beaten
- 22g22g Sugar White
- 1g1g Cinnamon Ground
- 2g2g Lemon, zested
- 2g2g Vanilla Extract
