Dessert: Mexico – Michoacan – Nieve de Pasta (Pasta Ice Cream)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 15 min

Additional 6 hrs

Total 6 hrs 55 min

Ingredients

- 8 oz (225 g) blanched whole almonds
- 1 cup (200 g) piloncillo, grated or packed dark brown sugar (see note)*
- 2 cinnamon sticks (or 1 tsp / 2 g ground cinnamon)
- 3 cups (720 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 vanilla bean, split and seeds scraped (or 1 tbsp / 15 ml pure vanilla extract)
- 1/4 tsp (1.5 g) fine sea salt
- 2 tbsp (30 ml) neutral oil or melted butter (for toasting almonds)
- Optional: 1 tsp (5 ml) freshly grated lemon zest (for brightness)
- Optional stabilizer: 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold milk (if you prefer a firmer set)
*If you cannot find piloncillo, use 1 cup (200 g) packed dark brown sugar.

Instructions

Short Description:
A creamy, aromatic ice cream from Patzcuaro made with a cooked almond-cinnamon "pasta" (paste) flavored with vanilla and piloncillo for a warm, nutty sweetness. The almond paste gives this nieve its characteristic texture and deep flavor.

Regional Notes:
This Michoacan version centers on a cooked almond-cinnamon-vanilla paste (la pasta) typical of Patzcuaro, rather than a simple almond flavoring or water-based sorbet. Piloncillo (unrefined cane sugar) and toasted whole almonds provide the distinctive rustic sweetness and aroma that set it apart from generic almond ice creams.

1. Toast the almonds: Heat a large dry skillet over medium heat, add the almonds and toast, stirring, until fragrant and lightly golden, 5-7 minutes. Transfer to a plate to cool.
2. Lightly brown the almonds (optional deeper flavor): Return cooled almonds to the skillet with 2 tbsp (30 ml) oil or melted butter and stir 2-3 minutes until slightly glossy and more aromatic. Remove from heat and let cool.
3. Make the pasta (almond paste): In a medium saucepan combine 1 cup (240 ml) of the milk, the grated piloncillo (or brown sugar), cinnamon sticks, and half the toasted almonds (reserve the rest for texture or garnish). Simmer gently over low heat, stirring, until the piloncillo dissolves and the almonds have softened in the milk, about 8-10 minutes.
4. Blend to a smooth paste: Remove the cinnamon sticks and transfer the hot almond mixture to a blender. Add the vanilla seeds (or vanilla extract) and blend until very smooth, about 1-2 minutes. If the paste is too thick, add a little of the remaining milk to assist blending.
5. Strain for silkiness: Return the blended paste to a clean saucepan and push it through a fine mesh sieve into the pan, using the back of a spoon to extract as much as possible. Discard solids left in the sieve.
6. Finish the base: Add the remaining milk (about 2 3/4 cups / 660 ml after the portion used in step 3), the heavy cream, salt, and optional lemon zest to the sieved paste. Warm gently over medium-low heat, stirring until just steaming and homogeneous, about 5-7 minutes. If using cornstarch stabilizer, whisk the cornstarch slurry into the warmed mixture and cook 2 more minutes until slightly thickened. Do not boil.
7. Cool the base: Remove from heat and stir in the remaining toasted almonds (coarsely chopped) if you want nut bits in the final ice cream. Chill the mixture thoroughly in the refrigerator, at least 4 hours or overnight, until cold.
8. Churn: Pour the chilled base into an ice cream maker and churn according to the manufacturer instructions until it reaches a soft-serve texture, about 20-30 minutes.
9. Freeze to set: Transfer churned nieve to a lidded container and freeze at least 4 hours to firm up. If you do not have an ice cream maker, freeze the base in a shallow metal pan and stir vigorously every 30 minutes for 3-4 cycles to break up ice crystals until smooth and set.
10. Serve: Scoop and serve in bowls or cones. Garnish with a sprinkle of ground cinnamon or a few chopped toasted almonds, and enjoy.