1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
2 beaten egg yolks
2 beaten egg white
1 cup confectioners’ sugar
1/4 teaspoon ground cinnamon (optional)
Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
Whip the egg whites with confectioners’ sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Mix together the flour, baking powder and salt. Set aside. In an electric mixer, beat the butter, gradually adding the sugar, until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. With the mixer on the lowest speed, add the vanilla, flour mixture, and cinnamon, mixing until thoroughly blended.
Preheat both sides of a pizelle (krumkake) iron over medium heat. When the iron is hot, open it, add one tablespoon of the batter and close the iron. Place on the heat for 20 seconds, then flip. Cook the second side for 20 seconds, then flip again and cook for a final 20 seconds.
Open the iron, remove your unrolled cone and roll around a mold to form the cone.
Ate is the name given in Mexico to the quince jelly. It is bar shaped and looks like a dry sweet block.
In Mexican gastronomy, Ate can also be made of guava. The usual procedure for processing the Ate is taking the fruits of quince or guava and steam them until tender. Then, cut them into pieces and process them to get a smooth paste. In a saucepan, place equal amounts of paste and refined sugar and take them to a boil for 40-50 minutes. After that, pour the boiling paste into a mold and allowed to set for 3 or 4 days until a semi-solid bar is formed.
1 8-ounce package cream cheese, softened to room temperature
1 quart premium vanilla ice cream
4 ounces fruit paste (ate), finely diced
In an electric mixer using the paddle attachment if available, beat the softened cream cheese until light and fluffy. Scrape down the bowl.
Remove the ice cream from its container and cut into thin slices. Add the slices to the mixing bowl and beat on medium high until the mixture is combined and the consistency of soft serve ice cream. Stir in the diced fruit paste. Transfer the ice cream into a container and let it firm up for several hours in the freezer.
Recipe from Rick Bayles Season 6 of Mexico – One Plate at a Time