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Argentine Helado
Dulce de Leche
Experience the rich, dense, and incredibly creamy texture of Argentine helado, a beloved Italian-style ice cream, infused with the iconic flavor of dulce de leche.
đ§ Ingredienser
- 500 ml Whole Milk(Use whole milk for a richer base.)
- 250 ml Heavy Cream(Minimum 35% fat content.)
- 150 g Granulated Sugar
- 4 Egg Yolks(Large egg yolks.)
- 200 g Dulce de Leche(Good quality, spreadable dulce de leche. Reserve an extra 50g for swirling if desired.)
đšâđł Instruktioner
- 1
Prepare the custard base: In a medium saucepan, combine the milk, heavy cream, and half of the sugar (75g). Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges. Do not boil.
â±ïž 10 minutes - 2
Temper the egg yolks: In a separate bowl, whisk the egg yolks with the remaining sugar (75g) until pale yellow and slightly thickened. Gradually ladle about half a cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
â±ïž 5 minutes - 3
Cook the custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170-175°F or 77-79°C). Avoid boiling, as this can curdle the eggs. Immediately remove from heat.
â±ïž 5 minutes - 4
Add dulce de leche: Stir in the dulce de leche until it is fully incorporated and the custard is a uniform light brown color. Strain the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming.
â±ïž 5 minutes - 5
Chill the base: Refrigerate the custard base for at least 2 hours, or preferably overnight, until thoroughly chilled. This step is crucial for achieving the best texture.
â±ïž 2 hours (minimum) - 6
Churn the ice cream: Once the base is completely chilled, churn it in an ice cream maker according to the manufacturer's instructions. If you reserved extra dulce de leche, you can add dollops of it during the last few minutes of churning for a marbled effect.
â±ïž 20-30 minutes (depending on machine) - 7
Harden the helado: Transfer the churned helado to an airtight container. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 2 hours, or until firm.
â±ïž 2 hours (minimum)
đĄ Proffstips
- âFor an authentic Italian gelato texture, ensure your custard is cooked to the correct temperature and the base is thoroughly chilled before churning.
- âUsing high-quality dulce de leche is key to the flavor profile.
- âMany famous Argentine heladerĂas pride themselves on their artisanal approach to ice cream making.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Experiment with different dulce de leche varieties (e.g., dulce de leche repostero for a firmer texture).
- Add a pinch of sea salt to the custard base to enhance the sweetness and flavor.
- Incorporate other complementary flavors like coffee or chocolate.