Restaurants›Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar›Helado Recipe

Helado Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Helado Recipe
Cook time: 6 h
Total time: 6 h
Yield: 6 servings
Cuisine: Ice Cream
Ingredients: 2 cups Whole milk; 1 cups Heavy cream; 3 tbs Granulated sugar; 4 to taste Egg yolks; 1 tsp Vanilla extract; 1 pinch Fine salt; 0.5 cups Sweetened condensed milk (for extra creaminess or no-churn option); 0.5 cups Chopped toasted nuts, chocolate chips, or fruit purée

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time6h

Serves6

Make Helado Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Optional add-ins / finishing

1/2 cups Sweetened condensed milk (for extra creaminess or no-churn option)1/2 cups Chopped toasted nuts, chocolate chips, or fruit purée

Method

Base (milk custard)

Warm dairy

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Add 3 tablespoons granulated sugar and a pinch of salt. Warm over medium heat, stirring occasionally, until the mixture is hot and steam rises but it does not boil (about 5–7 minutes).

Temper egg yolks

While the milk warms, whisk 4 egg yolks in a medium bowl until smooth. Slowly pour about 1/2 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper the yolks and prevent curdling.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk/cream, stirring constantly. Cook over low–medium heat, stirring or scraping the bottom with a spatula, until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–80°C), about 3–6 minutes. Do not boil.

Finish and chill

Remove from heat and stir in 1 teaspoon vanilla extract. If you prefer an extra creamy or no-churn finish, stir in 1/2 cup sweetened condensed milk now. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Churning and add-ins

Churn

Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency, usually 20–30 minutes.

Fold in add-ins

During the last 2–3 minutes of churning or immediately after stopping, fold in 1/2 cup chopped toasted nuts, chocolate chips, or 1/2 cup fruit purée (as desired) so pieces are evenly distributed.

Freeze to firm

Transfer the churned helado to a lidded container, smooth the surface, press a piece of plastic wrap directly on top to minimize ice crystals, and freeze until firm, about 3–6 hours.

No-churn alternative

If you do not have an ice cream maker, cool the prepared custard completely, then whisk or use an electric mixer to beat until slightly aerated. Fold in 1/2 cup sweetened condensed milk (if not already used) and the chosen add-ins. Pour into a container, cover, and freeze, stirring vigorously every 30–45 minutes for the first 2–3 hours to break up ice crystals for a creamier texture.