Bolivian Recipes: Cinnamon Ice Cream (Sorbet)

The most popular ice cream flavor in Bolivia is cinnamon ice cream: Helado de Canela. In this video, we show you how to make the typical Bolivian ice cream at home with just four ingredients and a small ice cream maker.

• 1 liter of water 
• A little food coloring 
  

• 1 cinnamon stick 
• 300 grams of sugar
  

• 1. Bring the liter of water to a boil in a pot. Add the cinnamon stick and a teaspoon of red food coloring.  
• 2. Add 300 grams of sugar, stir, and let it boil for 10 minutes. 
• 3. Then pour the liquid through a sieve into a container. 
• 4. The container is placed in the refrigerator to cool for 60-120 minutes. The goal is to lower the temperature of the liquid to about 10 degrees or less, so that the ice cream maker has less work to do. 
• 5. We use an ice cream maker from the brand Cuisinart with a removable freezing bowl that must have been in the freezer for 24 hours beforehand. 
  

• 6. We insert the freezing container and add the pre-cooled liquid while the machine is turned on. 
• 7. Now it's the ice cream maker's turn, and it will independently prepare the cinnamon sorbet in about 15 minutes. 
• 8. Remove the ice cream maker from the power supply as soon as a uniform solid mass has formed. 
• 9. Arrange and enjoy!
  Whoever likes can garnish their cinnamon sorbet with a cinnamon stick. Excess ice can be easily frozen and eaten later.