Prepare un helado de paila en el campo
Recipes in this Video
Originating from the Andes region of Ecuador, Helado de Paila is a traditional ice cream made using fresh local fruits and is often prepared in a communal setting. This refreshing treat is a staple during festive occasions and hot weather, symbolizing the vibrant culture of Ecuador. Today, it has gained popularity beyond Ecuador, inspiring variations worldwide that incorporate diverse fruits and flavors.
Ingredients
- ●fresh fruit
- ●sugar
- ●water
- ●lemon juice
- ●salt
- ●ice
- ●coconut milk
- ●vanilla extract
Instructions
- 1Combine fresh fruit, sugar, and lemon juice in a bowl.
- 2Mash the mixture until smooth and well combined.
- 3Add water and salt, mixing thoroughly.
- 4Pour the mixture into a large bowl or paila.
- 5Place the bowl in a larger container filled with ice.
- 6Stir the mixture every 10 minutes for about 1 hour, until it thickens.
- 7Once thickened, transfer to a freezer-safe container.
- 8Freeze for at least 2 hours before serving.
Ingredient Alternatives
fresh fruit
Healthier: frozen fruit
Cheaper: canned fruit
Frozen or canned fruit can be more affordable and still provide flavor.
sugar
Healthier: honey
Cheaper: agave syrup
Honey adds sweetness with potential health benefits.
coconut milk
Healthier: almond milk
Cheaper: soy milk
Almond or soy milk can reduce calories and cost.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice offers a similar tartness at a lower price.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups fresh guanabana pulp
- ●1 cup coconut milk
- ●1/2 cup sugar
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1 cup heavy cream
Instructions
- 1In a blender, combine the guanabana pulp, coconut milk, sugar, vanilla extract, and salt.
- 2Blend until smooth and well combined.
- 3In a separate bowl, whip the heavy cream until soft peaks form.
- 4Gently fold the guanabana mixture into the whipped cream until fully incorporated.
- 5Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- 6Once churned, transfer the ice cream to a lidded container.
- 7Freeze for at least 4 hours or until firm.
- 8Scoop and serve the guanabana ice cream in bowls or cones.
Equipment
Ingredients
- ●2 cups naranjilla pulp
- ●1 cup sugar
- ●1/2 cup water
- ●1/2 cup egg whites
- ●1 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves completely, creating a simple syrup.
- 2Remove the saucepan from heat and let the syrup cool to room temperature.
- 3In a mixing bowl, combine the naranjilla pulp and vanilla extract. Mix well until combined.
- 4In a separate bowl, beat the egg whites and salt until stiff peaks form.
- 5Gradually fold the cooled syrup into the naranjilla mixture until well combined.
- 6Gently fold in the beaten egg whites until the mixture is light and fluffy.
- 7Transfer the mixture into serving glasses or bowls.
- 8Refrigerate for at least 2 hours to set before serving.
Equipment
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