Caramelised Milk Ice Cream (Nieve de Leche Quemada)

History & Origin

Nieve de leche quemada is one of the most emblematic flavours of Oaxaca's famous neverías - an artisan ice cream tradition with roots in the nineteenth century that today makes the city of Oaxaca a must-visit destination for lovers of Mexican artisan ice cream. The Zócalo of Oaxaca and the Andador Turístico are flanked by neverías offering dozens of unique flavours: prickly pear, tejocote, mezcal, pitaya, mamey and, among the most loved by Oaxacans, leche quemada. Leche quemada is actually caramelised milk: whole milk is boiled with sugar for an extended time, stirring constantly, until the sugar caramelises naturally and the milk acquires an amber colour and a deep flavour of toasted dulce de leche with almost toffee-like notes. This caramelised base is cooled and becomes the foundation of the ice cream. The traditional texture of Oaxacan nieve is different from commercial ice cream: denser, creamier and with finer ice crystals thanks to continuous movement during freezing in the garrafa (metal container). Artisan neverías in Oaxaca still use metal containers with ice and salt, the same method used for generations. Making leche quemada ice cream at home requires patience but the result is an ice cream of extraordinary flavour capturing the soul of Oaxacan confectionery.