Get ready to transport your taste buds to the vibrant streets of Puerto Rico with this absolutely irresistible Ponche Frozen Custard Mantecado! This isn't just another boring dessert - it's a creamy, fruity explosion of flavor that will make you feel like you're lounging on a sun-soaked Caribbean beach. Imagine a luxurious frozen treat that combines the richness of traditional custard with the playful punch of tropical fruit - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Puerto Rican
Serves: 6 servings
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 4 large egg yolks
- 1/2 cup ponche (fruit punch)
- 1 tsp vanilla extract
Instructions
- In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling, stirring occasionally to prevent scorching.
- While the milk and cream are heating, whisk together 4 large egg yolks and 1/2 cup of sugar in a separate bowl until the mixture is pale and slightly thickened.
- Once the milk and cream mixture is hot, slowly pour a small amount of it into the egg yolk mixture while whisking continuously. This process is called tempering and helps to prevent the eggs from scrambling.
- Gradually add the tempered egg yolk mixture back into the saucepan with the remaining milk and cream, whisking constantly to combine.
- Continue to cook the mixture over medium heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
- Once thickened, remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Allow the custard mixture to cool slightly, then stir in 1/2 cup of ponche (fruit punch) and 1 tsp of vanilla extract until fully incorporated.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard for at least 2 hours or until completely chilled.
- Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the churned custard to an airtight container and freeze for at least 2 hours or until firm.
- To serve, scoop the Ponche Frozen Custard Mantecado de Ponche into bowls or cones and enjoy this delicious Puerto Rican treat!
Tips
- Temperature is Key: When heating the milk and cream, watch carefully to avoid boiling. You want it hot, but not scalding.
- Tempering Technique: Take your time when adding hot milk to egg yolks. Whisk continuously to prevent scrambling and ensure a smooth custard.
- Strain for Smoothness: Always strain your custard mixture to remove any potential egg bits, guaranteeing a silky-smooth texture.
- Chill Thoroughly: Allow the custard to cool completely before churning. A well-chilled mixture will freeze better and create a more consistent texture.
- Ice Cream Maker Magic: If you don't have an ice cream maker, you can still make this recipe! Simply pour the mixture into a freezer-safe container and stir every 30 minutes to break up ice crystals.
- Serve Creatively: For an extra touch, garnish with fresh tropical fruits or a drizzle of caramel sauce to elevate this already spectacular dessert.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 180mg
