Helado De Cinco Recipes

HELADO DE CINCO

Steps:

• Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.
• Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds.
• Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
• Add chopped strawberries in the last 5 minutes of churning.

MANGO SHERBET (HELADO DE MANGO)

Steps:

• Combine water, 1/2 cup sugar, and salt in saucepan. Cook 5 minutes, and cool.
• Combine mangoes and cream in blender container. Blend til smooth. (Or, mash mangoes with a fork and add cream stirring to incorporate.).
• Stir in cooled syrup and lemon juice. Divide and freeze mixture in two freezer containers until partially frozen (you can use one container, but it will take longer).
• Meanwhile chill a mixer bowl. In a separate bowl, beat egg whites to the soft peak stage. Gradually add 1/4 cup sugar to the egg whites, and continue beating until the peaks are stiff.
• Add contents of freezer containers to the chilled bowl, and break into chunks. Beat with a mixer until smooth. Fold in beaten egg whites. Return to the freezer containers, and freeze until firm.

HELADO DE PINA(PINEAPPLE ICE)

Steps:

• Peel the pineapple.
• Remove the heart.
• Cut the rest of the pineapple in small pcs.
• Crush the ice.
• Use the blender to puree the chopped ice, the pineapple, sugar, and lemon juice.
• Freeze.
• For best results, the pineapple should be very cold.