Oaxacan ice creams are a gastronomic emblem of Oaxaca, its way of elaboration is different from that of common ice creams, and another of its characteristics is that most of them are made with fruits in a natural way.
MILK OR WATER?
The most common flavors are lemon, tuna, soursop, sorbet, walnut and perhaps the most emblematic one, which is burnt milk.
Depending on the fruit, they can be made with water or milk.
The water ones are made from the fruit or fruit pulp and water.
The milk ones are made from the fruit or the pulp and milk, although the burnt milk one is only made from milk and if you find the chocolate one, it is made from chocolate but with milk.
BURNED MILK
The “nieve de leche quemada”, as I already mentioned, is perhaps the most emblematic of Oaxaca, and was created by mistake by Doña María Juárez who, while boiling milk in her clay pot, burned the milk and realized that it tasted good.
WHERE TO EAT A NIEVE?
You can find snow in any town, probably near the municipal palace, and in the center near the church of Santo Domingo de Guzman, and a place where you will not lack snow is the Socrates Garden.
Translated with www.DeepL.com/Translator (free version)