Ice Cream of the Moment: Nata (Cream Ice Cream)


Nata is Spanish word for cream. The latest in the ongoing series of ice cream flavors is simple, unadorned cream. The sugar content is slightly higher in this recipe than in previous recipes resulting in a much softer freeze — it is very scoopable. This ice cream is a perfect partner for any type of dessert, especially those usually served with whipped cream. You’ll achieve the same flavor, but have the coolness of ice cream. Our first serving was with Alton Brown’s Moo-Less Chocolate Pie.

I can’t stress enough how important it is to use high quality dairy for this recipe. If you have a local dairy that you can use I strongly encourage it. For this recipe I used dairy from Memory Lane in Fordland, MO (which can be purchased at many stores in Springfield).

Nata Ice Cream

  • 1 pint half-and-half
  • 1 cup heavy cream
  • 1 1/2 cups sugar

    Bring the dairy to 175° over medium low heat. Combine with sugar and chill overnight. Freeze according to your ice cream manufacturer’s directions. This ice cream most likely will not be as firm as other recipes, it is to be expected. If you want a firmer texture reduce the sugar by 1/2 cup.