Argentine helado, or ice cream, is a rich, creamy dessert known for its velvety texture and intense flavors. Often compared to Italian gelato, Argentine helado comes in a wide range of flavors, with dulce de leche being the most iconic. The key to its indulgent texture lies in the slow churning process, which results in minimal air incorporation, making it denser and creamier than traditional ice cream.

Ingredients:

• 500 ml whole milk
• 250 ml heavy cream
• 150 grams sugar
• 5 egg yolks
• 1 teaspoon vanilla extract
• Optional flavoring (dulce de leche, chocolate, or fruit puree)

Instructions:

1. Prepare the Base:

   • In a saucepan, heat the milk and heavy cream over medium heat until it just begins to simmer. Do not let it boil. Remove from heat.

2. Whisk the Yolks and Sugar:

   • In a separate bowl, whisk the egg yolks and sugar together until pale and creamy.

3. Temper the Egg Yolks:

   • Slowly add a ladle of the warm milk mixture to the egg yolks while whisking continuously. Gradually add more milk until the mixture is well-combined and warm.

4. Cook the Custard:

   • Pour the egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 8-10 minutes. Do not let it boil.

5. Flavor the Ice Cream:

   • Remove from heat and stir in the vanilla extract. If you’re making dulce de leche or chocolate ice cream, add 200 grams of your chosen flavor at this point and mix well.

6. Chill the Mixture:

   • Pour the mixture into a bowl and let it cool at room temperature before covering and refrigerating it for at least 4 hours or overnight.

7. Churn and Freeze:

   • Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the churned ice cream to a container and freeze for at least 2 hours before serving.

Nutritional Information (per 100 grams):

• Calories: 210 kcal
• Protein: 3 grams
• Carbohydrates: 25 grams
• Fiber: 0 grams

About the Dish: Argentine helado is more than just a dessert – it’s a cultural experience. Found in heladerías (ice cream parlors) across the country, flavors range from traditional options like chocolate and vanilla to exotic local favorites such as dulce de leche granizado (dulce de leche with chocolate flakes) and frutilla (strawberry). Helado is often enjoyed in cups or cones, and it’s a favorite treat for people of all ages, particularly on warm summer days. Its texture is smoother than American ice cream but richer than sorbet, making it an irresistible indulgence