Traditional Cuban Mantecado Ice Cream

It’s no secret that Miami is a vivacious and vibrant cultural center. Little Havana, the epicenter of Cuban and Latin life in Miami, has some of the best restaurants in the city. Here you’ll find a fusion of recipes carried over from Cuba and combined with Latin American culture and Caribbean vibes.

Between the art and domino matches, you might hear stories of the mantecado ice cream that was part of the daily ritual of life in Cuba. Our twist on the recipe is inspired by the famed Havana ice cream parlor, Coppelia. It’s the perfect treat to keep you cool as the nights heat up.

Ingredients for custard:

6 egg yolks – reserve 3 egg whites
½ cup whole milk
½ cup heavy cream
1 cup cane sugar
1-2 teaspoons vanilla extract

Ingredients for ice cream:

1 12-ounce can evaporated milk, chilled
3 egg whites
Pinch of salt
1 teaspoon cinnamon
1 teaspoon nutmeg

Dulce sauce:

1 can sweetened condensed milk

Topping:

2 Joy Cone sugar cones, crushed

Ingredients for Mantecado Ice Cream displayed on a wood chopping board
1. Start by placing the sweetened condensed milk in a deep pot. Fill with water so that the top of the can is covered by one to two inches of water. Bring to a boil, then reduce heat to low. Simmer for three hours, flipping the can with tongs halfway through cooking. Once cooked, turn off heat (leaving the can in the pot with water) and let cool to room temperature. Transfer to a mason jar and store in the fridge.

2. Meanwhile, bring the whole milk, heavy cream, and sugar to a light simmer in a medium saucepan. Make sure to watch so that the mixture does not boil. While this is warming, whisk the egg yolks by hand or in a food processor

The custard base for mantecado ice cream cooking in a medium saucepan

3. Whisking constantly, slowly add ⅓ of the milk mixture to the eggs to warm them. This prevents the eggs from curdling while making the custard. Slowly add the egg mixture to the rest of the milk mixture, stirring vigorously.

Mantecado ice cream is strained through a fine-mesh sieve to create a smooth consistency

4. Cook on medium-low heat until the mixture coats the back of a spoon. Strain through a fine-mesh sieve into a bowl. Fold in vanilla, cover, and chill in the refrigerator for at least three hours.

5. While the custard is cooling, crush the two Joy sugar cones with a rolling pin or in a food processor until it is a fine crumble. Set aside.

Egg white peaks are created in a stand mixer

6. Once the custard is cooled, whisk the egg whites using a mixer until foamy. Add in the rest of the sugar, one tablespoon at a time. Whisk until stiff peaks form. Add the salt, nutmeg, and cinnamon. Slowly pour in the custard and chilled evaporated milk to mix.

Mantecado Ice Cream is frozen in an ice cream maker

7. Add the ice cream to an ice cream maker and churn according to manufacturer’s directions. Serve immediately or freeze if you like harder ice cream.

Cuban Mantecado Ice Cream served ensalada style

8. To serve ensalada style, scoop five small scoops into a bowl, top with dulce and ice cream cone crumbles. Alternatively, you can scoop the mantecado ice cream into your favorite Joy ice cream cone.

9. Take a picture and tag #BringJoyHome

4 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Liked by 1 person

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