Best Helado De Cinco Recipes

TEN MINUTE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

HELADO DE CANELA (SPANISH CINNAMON ICE CREAM)

Steps:

• CINNAMON MILK/CREAM:
• Combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).
• Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
• Remove from the fire.
• CUSTARD:.
• Beat the egg yolks until runny.
• Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
• Return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.
• Do not let the mixture come near a boil or the egg yolks will curdle. Immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. If there is time, cover and chill before freezing.
• ICE CREAM:.
• Scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. For a firmer ice cream, "ripen" for several hours by placing in your freezer.

HELADO DE PINA(PINEAPPLE ICE)

Steps:

• Peel the pineapple.
• Remove the heart.
• Cut the rest of the pineapple in small pcs.
• Crush the ice.
• Use the blender to puree the chopped ice, the pineapple, sugar, and lemon juice.
• Freeze.
• For best results, the pineapple should be very cold.