This is one of the best ice creams we've have ever had. A creamy caramel concoction sprinkled with toasted pecans and served with a sugary cinnamon crisp on the side.
INGREDIENTS:
1 cup heavy cream
2 cups whole milk
1 cup Leche quemada (I used Coronado Cajeta Quemada)
1/8 tsp. vanilla
3/4 cup chopped pecans (toasted)
12 Wonton wrappers
Cinnamon Sugar
Special Equipment: Ice cream maker
Ice Cream
Bring milk and cream just to a boil in a heavy saucepan over moderate heat, then remove from heat and whisk in leche Quemada until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
Freeze mixture in ice cream maker until almost firm using manufacturer's directions.
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Bueñlos
Fill a sauté pan with oil about 1” deep. Heat the oil to 350°. Fry wonton wrappers a few at a time until lightly browned (Watch carefully as they will burn quickly). Drain fried wontons on a paper towel and sprinkle with cinnamon sugar.
Serve the ice cream sprinkled with the toasted pecans and a cinnamon sugared buenlo.
Recipe adapted from Mariana Crespo, Tienda del Encuentro, Buenos Aires published in Gourmet 2007
Enjoy.
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