Mexican-style frozen custard (Amantecado) from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Street-Side Kitchens of Mexico by Roberto Santibañez and J. J. Goode
- heavy cream
- limes
- milk
- vanilla beans
- Mexican cinnamon sticks
- oranges
- egg yolks
-
EYB Comments
Requires chilling the custard before processing in an ice cream maker.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Cajeta-banana bread pudding (Budin de pan con plátano y cajeta)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.