Pasta ice cream



Cooking time:

1 hour



Traditional from:

Lacustrine Region (Pátzcuaro and Tzintzuntzan)


1 lt of milk
1 ¾ cups of sugar
1/2 spoon of bicarbonate
1 stick of cinnamon of vanilla
1/2 cup of almonds, peeled or milled
¼ cup of corn honey, natural flavored

How to

Boil the milk with vanilla or cinnamon (either one is fine) and the bicarbonate in a thick recipient of 3 liters for 15 minutes. Add sugar and the corn honey. Mix and let it simmer until changes to cajeta (you will notice the base of the recipient when this happens). Remove from the stove, add the almonds. Mix and let it cool. When the mix is completely cold, put it on the fridge.


Decorate with some chopped almonds.

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