INGREDIENTS (FOR 8 GLASSES)

For the ice cream: 500 g de leche; 250 g de nata montada; 8 yemas; 200 g de queso fresco de cabra; 150 g de «mieldecaña»; 1 cáscara de limón; 1 rama de canela.

For the garnish: c/s de piñones; c/s de cabello de ángel; 1 cucharada de «mieldecaña».

Method

In a saucepan, arrange the milk with the cinnamon, the lemon peel and bring it to a boil. Meanwhile, beat the yolks with the molasses. Remove the lemon peel and cinnamon. Add the cheese and the yolks. Cook without boiling like making an English custard. Let cool and mix with the whipped cream.
Keep in refrigerator. If you don't have one, add 50 g of butter to the mixture and put it in the freezer for 4 hours, beating the mixture with a whisk every 30 minutes.

Plating: disponer en copas una bola del helado y colocar encima unos piñones, cabello de ángel y unas gotas de la «mieldecaña».