Spanish Frozen Delight: Paleta de Limón y Menta

Allergens

Milk, Eggs (in condensed milk)

Ingredients

• 2 cups heavy cream 1 can (14 oz) sweetened condensed milk 1 cup freshly squeezed lemon juice Zest of 2 lemons 2 tablespoons finely chopped fresh mint leaves 1 teaspoon pure vanilla extract A pinch of sea salt Crushed gluten
• free graham crackers, for serving

Instructions

1. In a large mixing bowl, combine the heavy cream and sweetened condensed milk until smooth. Add lemon juice, lemon zest, mint leaves, vanilla extract, and a pinch of sea salt. Stir well to incorporate all ingredients. Pour the mixture into a shallow container and freeze for at least 6 hours or overnight, until firm enough to scoop. To serve, use an ice cream scoop to create perfect spheres of Paleta de Limón y Menta, then roll them in crushed gluten free graham crackers for added texture and indulgence.

Chef’s Insight

To achieve a smooth texture, ensure all ingredients are at room temperature before combining them.

Notes

This recipe can be adapted to include different fruit juices and herbs for a variety of paletas.