I am convinced there is no lactose intolerance problem in South America. I just returned from Ecuador and on every street corner, in every mom and pop convenient store, I was tempted by ice cream and frozen fruit treats galore. Just as much as this sweet man…
I am a sucker for all things milky and when you add fresh fruit to the mix I could die happy. Well Ecuador was a food lover’s dream – from the freshest shrimp ceviche to nearly 70 varieties of potatoes – but life’s short, so for frozen treat lovers young and old I wanted to start by sharing the sweeter side of my trip.
Cauldron ice cream (also known as helados de paila) is a traditional frozen delicacy in Ecuador that has been passed down from generations, using a typical bronze cauldron, ice, rock salt, and some of the country’s most iconic fresh fruit. Mango is among them.
It is a beautiful process and a delicious outcome (similar to a sorbet), but I thought I would simplify the method a bit and add in the milk. Thank you, food processor. All you need is your favorite summer fruit, yogurt, a little sweetener and a few hours to spare while it freezes. Life’s too short so don’t forget to eat dessert first.
- 3 ripe mango, pitted, skinned and chopped
- 3/4 cup plain yogurt
- 5-10 large basil leaves
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- Puree mango in a food processor until smooth.
- Add the yogurt, basil leaves, lime juice and vanilla extract until well combined.
- Pour the yogurt mixture into a shallow metal pan until the yogurt freezes, about 4-6 hours.
- Break the frozen yogurt into chucks and process in the food processor again until smooth.
- Serve frozen.
- Keep leftovers frozen in an airtight container for up to two weeks. Soften slightly before serving.