Leche Quemada is my all-time favorite ice cream. Here's a recipe from a Oaxaca website. 3 pints (1½ litres) milk 16.5 oz. (500 g) sugar 2 sticks cinnamon Preparation: Boil 5 cups of the milk in a large pot so it will not boil over. When it smells burnt, pour into the other cup of milk which is boiling in another pot. Add sugar and cinnamon and boil for another 15 minutes. Pour mixture into a hermetically sealed container surrounded by chipped ice and rock salt which keeps the ice from melting. Churn constantly until the mixture sets. When half set, beat at high speed with a beater until foamy to avoid it becoming hard and crystalized. Return to freezer until solid. I made this, with slight variations and it came out great. Although I did have to scrub my pot fairly hard afterwards.
