"mote con huesillos" ice cream

The night before the preparation soaking "huesillos" and make several ice trays

"huesillos" take the cook with the "chancaca" for 40 mins and add half of the sugar. Boil until tender (20 mins approx.). Remove and cool. "huesillo" reserve the juice.

Cook the mote in 1 L of water (per 2 cups). A time to boil, remove, drain and let cool. Grate the peel of oranges.

Place 4/5 of the "huesillos" in the juicer with 1/2 cup reserved juice "huesillo" (1/2 cup per 4 people), half of the remaining sugar, cream, orange zest and nickname. If necessary, add more juice. Liquefy well.

Pour the mixture into a metal container that fits into a larger bowl. The latter should be filled halfway with ice. Insert the small bowl inside the big, trying everything outside of the smallest bowl is in contact with the ice. With an immersion blender or mixer to mix for 10 mins. Place both containers in the freezer for 45 mins. Remove and stir for 5 mins. You should get a very smooth creamy texture. Cover the bowl with film and leave in freezer a couple of hours.

"huesillos" for the sauce: grind the remaining "huesillos" juicer with 3 tablespoons of the reserved juice "huesillo" (3 tablespoons per 4 people), cinnamon, cloves, nutmeg, and 1/4 of the remaining sugar. Colar to discard large pieces.

Add the previously melted butter to the mixture and add the newly created sugar moiety. Stir for 3 mins or to form a syrup.

Serve ice cream with a teaspoon of sauce on top.

Ignacio Román. From the street to the kitchen. Adapted 2015.