Helado (Ice Cream)

Discover the creamy delight of Argentinian Helado, a rich ice cream known for its velvety texture and bold flavours. Perfect for indulging your sweet tooth and savouring Argentina's dessert culture!

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% Daily Values based on a 2,000 calorie diet

Step 1

To begin, prepare a custard base. Heat the milk, cream, and half the sugar in a medium saucepan over medium heat. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan (or add vanilla extract later). Stir occasionally until the mixture reaches a gentle simmer but do not let it boil. Remove from heat and allow the vanilla to infuse for 10 minutes.

Step 2

While the milk mixture infuses, whisk the egg yolks and the remaining sugar in a bowl until the mixture is pale and thick. This step ensures a smooth and creamy custard by incorporating air into the yolks. Set aside while the milk mixture cools slightly.

Step 3

Temper the eggs by slowly pouring a ladleful of the warm milk mixture into the egg yolks while whisking continuously. This step prevents the eggs from curdling. Gradually add the tempered yolk mixture back into the saucepan with the rest of the milk, stirring constantly.

Step 4

Return the saucepan to medium-low heat and cook the custard while stirring with a wooden spoon or spatula. The mixture should thicken enough to coat the back of the spoon. Do not let it boil. This process typically takes 5–7 minutes. Remove from heat and strain through a fine mesh sieve to remove any curdled bits and the vanilla pod.

Step 5

If adding flavours, whisk your chosen ingredient (e.g., dulce de leche, cocoa powder, or ground coffee) into the warm custard until fully incorporated. For a pure vanilla ice cream, skip this step. Cover the custard with plastic wrap directly on its surface to prevent a skin from forming and chill in the refrigerator for at least 4 hours or overnight.

Step 6

Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes to break up ice crystals, until creamy.

Step 7

Transfer the churned or stirred ice cream to a lidded container and freeze for at least 2 hours to firm up. This step ensures the perfect texture for scooping. If you made dulce de leche ice cream, you can swirl extra dulce de leche through the ice cream before freezing for added richness.

Step 8

Serve the helado in bowls or cones, garnished with your choice of toppings such as fresh fruit, chocolate shavings, or a drizzle of dulce de leche. For an authentic Argentine experience, pair it with alfajores or enjoy it with a shot of espresso for a café helado.

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