Helados Ice Cream 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 ICE CREAM: HELADO DE MANGO

Steps:

• Peel the mangoes, cut up the flesh in large chunks and set aside. Heat the half-and-half with the sugar in a small saucepan over medium heat and cook, stirring once in a while, until the sugar is dissolved. Add the vanilla, set aside and cool.
• Once the half-and-half has cooled, put in a blender with the mango and salt and blend until smooth. Strain and process in your ice cream machine following the manufacturer's instructions.

HELADO DE CANELA (SPANISH CINNAMON ICE CREAM)

Steps:

• CINNAMON MILK/CREAM:
• Combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).
• Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
• Remove from the fire.
• CUSTARD:.
• Beat the egg yolks until runny.
• Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
• Return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.
• Do not let the mixture come near a boil or the egg yolks will curdle. Immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. If there is time, cover and chill before freezing.
• ICE CREAM:.
• Scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. For a firmer ice cream, "ripen" for several hours by placing in your freezer.