Chilango Mantecado

The Chilango Mantecado is a rich and flavorful dessert that originates from the vibrant streets of Mexico City, often referred to as "Chilangolandia" by locals. This unique take on the classic ice cream is known for its bold flavors and creamy texture, making it a beloved sweet treat. The name "mantecado" is derived from the Spanish word "manteca," meaning fat or lard, traditionally referring to the smooth, buttery texture characteristic of this dessert. Over the years, the recipe has been adapted and refined, incorporating local Mexican ingredients that give it a distinctive taste.

Ingredients

• Heavy Cream
• Whole Milk
• Vanilla Bean
• Granulated Sugar
• Egg Yolks
• Cinnamon Stick
• Orange Zest
• Mexican Chocolate

Preparation

1. Start by splitting the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and pod into a medium saucepan.
2. To the saucepan, add heavy cream, whole milk, and a cinnamon stick. Bring this mixture to a gentle simmer over medium heat, stirring occasionally.
3. As the cream mixture heats, whisk together the granulated sugar and egg yolks in a separate bowl until the mixture lightens in color and becomes thick and smooth.
4. Once the cream mixture is warmed through, remove it from the heat. Carefully remove the vanilla pod and cinnamon stick.
5. Temper the egg yolks by slowly adding a ladle of the hot cream mixture into the bowl, whisking continuously to prevent curdling. Gradually add the remaining cream mixture.
6. Return the custard mixture back to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not allow it to boil.

Cooking Process

1. Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl. This step will ensure a smooth texture by removing any curdled bits or impurities.
2. Stir in the orange zest and allow the custard to cool at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight for optimal flavor development.
3. Once chilled, pour the mixture into an ice cream maker according to the manufacturer’s instructions, generally churning for about 20-25 minutes.
4. About 5 minutes before the mantecado finishes churning, melt the Mexican chocolate and drizzle it slowly into the mixture. This will create a delightful chocolate ribbon throughout the ice cream.
5. Once fully churned, transfer the mantecado to a freezer-safe container, cover with plastic wrap, and freeze for at least 2 hours or until firm.

Enjoying the Chilango Mantecado

The Chilango Mantecado can be enjoyed in many ways, whether as a standalone dessert or as a complement to other Mexican pastries like churros. Serve in small bowls or cups, garnished with additional orange zest or a sprinkle of cinnamon for added flavor.

For an authentic experience, pair the mantecado with a shot of Mexican espresso to enhance the warm, spiced notes of the dessert. Remember to set a cooking timer to enjoy this treat at its optimal temperature, ensuring its creamy texture and robust flavor are perfectly presented.