Bosnian-style Paila Ice Cream

Ingredients

In this Bosnian adaptation of Helado de Paila, we incorporate Bosnian-inspired ingredients and flavors to create a unique twist. The original recipe is traditionally made with Ecuadorian fruits and flavors, while the Bosnian version infuses the ice cream with spices like cinnamon and nutmeg, as well as a touch of honey for added sweetness. We alse have the original recipe for Helado de paila, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Finely chopped nuts (such as walnuts or almonds), for garnish Finely chopped nuts (such as walnuts or almonds), for garnish
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 26g, 24g
• Protein: 4g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a medium saucepan, combine the milk, cream, sugar, cinnamon, nutmeg, and salt. Heat over medium heat until the mixture reaches a gentle simmer, stirring occasionally.
2. 2.
   In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks.
3. 3.
   Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 8-10 minutes.
4. 4.
   Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5. 5.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6. 6.
   Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.
7. 7.
   Serve the Bosnian-style Paila Ice Cream in bowls or cones, garnished with finely chopped nuts and a drizzle of honey.

Treat your ingredients with care...

• Cinnamon — Use ground cinnamon for a consistent flavor throughout the ice cream.
• Nutmeg — Freshly grated nutmeg will provide the best aroma and flavor.
• Nuts — Toast the nuts lightly before chopping them for a more intense nutty flavor.
• Honey — Opt for a high-quality honey to enhance the sweetness and add a touch of floral notes.

Tips & Tricks

• For a creamier texture, make sure to chill the mixture thoroughly before churning.
• Experiment with different spices like cardamom or cloves to add your own twist to the ice cream.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• Drizzle the honey on top just before serving to preserve its distinct flavor.
• Serve the ice cream in Bosnian-style copper bowls for an authentic touch.

Serving advice

Serve the Bosnian-style Paila Ice Cream in individual bowls or cones. For an extra touch, sprinkle some finely chopped nuts on top and drizzle with honey. Enjoy it as a refreshing dessert on a warm summer day or as a delightful treat after a Bosnian-inspired meal.

Presentation advice

To enhance the presentation, serve the Bosnian-style Paila Ice Cream in traditional Bosnian copper bowls or in elegant glass bowls. Garnish with a sprinkle of finely chopped nuts and a drizzle of honey. For an added visual appeal, you can also place a small cinnamon stick on top.