Bolivian Recipes: Cinnamon Ice Cream (Sorbet)
The most popular ice cream flavor in Bolivia is cinnamon ice cream: Helado de Canela. In this video, we show you how to make the typical Bolivian ice cream at home with just four ingredients and a small ice cream maker.
INGREDIENTS FOR BOLIVIAN CINNAMON ICE CREAM (SORBET)
- 1 liter of water
-
A little food coloring
- 1 cinnamon stick
-
300 grams of sugar
PREPARATION OF BOLIVIAN CINNAMON ICE CREAM
- 1. Bring the liter of water to a boil in a pot. Add the cinnamon stick and a teaspoon of red food coloring.
- 2. Add 300 grams of sugar, stir, and let it boil for 10 minutes.
- 3. Then pour the liquid through a sieve into a container.
- 4. The container is placed in the refrigerator to cool for 60-120 minutes. The goal is to lower the temperature of the liquid to about 10 degrees or less, so that the ice cream maker has less work to do.
-
5. We use an ice cream maker from the brand Cuisinart with a removable freezing bowl that must have been in the freezer for 24 hours beforehand.
- 6. We insert the freezing container and add the pre-cooled liquid while the machine is turned on.
- 7. Now it's the ice cream maker's turn, and it will independently prepare the cinnamon sorbet in about 15 minutes.
- 8. Remove the ice cream maker from the power supply as soon as a uniform solid mass has formed.
-
9. Arrange and enjoy!
Whoever likes can garnish their cinnamon sorbet with a cinnamon stick. Excess ice can be easily frozen and eaten later.