Can I make this recipe without an ice cream maker?
Yes, you can use the no-churn method described in the substitutions section, which involves folding the chilled base into whipped heavy cream.
DESSERT
Bolivian Helado de Canela (Cinnamon Ice Cream) with Toasted Quinoa
This Bolivian-inspired cinnamon ice cream offers a unique blend of creamy sweetness and warm spice, perfectly complemented by the nutty crunch of toasted quinoa. It's a refreshing dessert with an unexpected, delightful texture.
HOW TO MAKE IT
Let's cook.
01
Combine heavy cream, whole milk, granulated sugar, cinnamon sticks, ground cinnamon, and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling, about 5-7 minutes.
02
Remove the saucepan from the heat, cover, and let the cinnamon sticks steep in the mixture for 30 minutes to infuse the flavor. After steeping, remove and discard the cinnamon sticks.
03
While the cream mixture steeps, toast the quinoa. Heat a dry skillet over medium-low heat. Add the 1/2 cup uncooked quinoa and toast, stirring frequently, until it is golden brown and fragrant, about 8-10 minutes. Be careful not to burn it. Remove from heat and let cool completely.
04
Stir the vanilla extract into the cooled cream mixture. Cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
05
Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
06
During the last 5 minutes of churning, add the cooled toasted quinoa to the ice cream maker, allowing it to incorporate evenly.
07
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
About This Recipe
This Bolivian-inspired cinnamon ice cream offers a unique blend of creamy sweetness and warm spice, perfectly complemented by the nutty crunch of toasted quinoa. It's a refreshing dessert with an unexpected, delightful texture.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra boost of cinnamon flavor, you can add a pinch more ground cinnamon to the ice cream base before chilling. Ensure the quinoa is completely cool before adding it to the ice cream maker to prevent it from melting the ice cream.
Easy Substitutions
If you don't have an ice cream maker, you can use the no-churn method: whip 2 cups of cold heavy cream to stiff peaks, then gently fold in the chilled cinnamon milk mixture and toasted quinoa. Freeze for at least 6 hours. For a dairy-free version, use full-fat coconut milk and coconut cream, adjusting sugar to taste.
Storage & Reheating
Store the Helado de Canela in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for 5-10 minutes before serving.
Serving Suggestions
Serve scoops of Bolivian Helado de Canela in small bowls, garnished with an extra sprinkle of ground cinnamon or a few whole toasted quinoa grains. It pairs wonderfully with fresh berries, especially strawberries or blueberries. For a more decadent treat, drizzle with a touch of dulce de leche or a light honey syrup. A small, crisp shortbread cookie on the side would also be a delightful accompaniment.
Common Mistakes
1. Not chilling the ice cream base sufficiently: This will result in a grainy, icy texture. Ensure the base is very cold before churning. 2. Over-toasting or burning the quinoa: Burnt quinoa will taste bitter. Toast it gently over medium-low heat and watch it carefully. 3. Adding warm quinoa to the ice cream: This will melt the ice cream and prevent it from setting properly. Always ensure the quinoa is completely cooled. 4. Overfilling the ice cream maker: Follow your machine's capacity guidelines to allow for expansion during churning. 5. Not using an airtight container for freezing: This can lead to freezer burn and ice crystals forming on the ice cream.
Frequently Asked Questions
What kind of cinnamon sticks should I use?
Ceylon cinnamon sticks are preferred for their delicate, sweet flavor, but cassia cinnamon sticks will also work, providing a bolder, spicier note.
Do I need to rinse the quinoa?
Yes, rinsing quinoa is important to remove saponins, a natural coating that can make it taste bitter or soapy.
MORE TO KNOW
Toasting quinoa before adding it to the ice cream is crucial for developing its nutty flavor and maintaining a pleasant crunch. Rinse the quinoa thoroughly under cold water before toasting to remove any saponins, which can impart a bitter taste. Spread it thinly on a baking sheet or clean kitchen towel to dry slightly before adding to the skillet. This step ensures a superior texture and flavor in your final dessert.
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