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Chilean Lemon Ice Cream | Chilean Crema de Limon

I once bought an industrial ice cream maker at a church sale for $2.00. It had a built in freezer. It made a quart of ice cream at a time. It was dingy, off white, and from the eighties. It made the best “cookies and cream” ice cream ever.

At the time, I had no idea what the value of a built in freezer on an ice cream maker is. (For those that don’t know, they normally cost a couple hundred dollars)

Well. In my blissful state of ignorance, I decided the ice cream maker was too heavy to keep lugging around with me, so it took a trip to the thrift store, instead of to Tulsa, with me.

Oh. If I could take that decision back. I could have professionally churned ice cream any time I wanted to.

Lucky for me, I don’t have to turn back the hands of time.

Why? Because Chileans make a lovely ice cream that does not require an ice cream maker. Huzzah!

Although the thought of making ice cream with cans of evaporated and sweetened condensed milk scared me at first, a little research quickly comforted me.

Evaporated milk is simply milk with 60% less water. The thicker mixture makes for a rich final product, while the sweetened condensed milk provides all the sugar required for ice cream, even if tart lemon juice is added.

Makes a half gallon

This is an easy way to make ice cream without a machine. The lemon flavor is bright and refreshing, especially after a heavy meal.

Ingredients:

1 can evaporated milk (standard 12 ounces)
1 can sweetened condensed milk (standard 14 ounces)
3/4 cup fresh lemon juice, strained

Method:

1. Place can of evaporated milk in the freezer. Two hours later, add can of sweetened condensed milk to the freezer. Leave them both there for one more hour.

NOTE: Shake the cans every thirty minutes or so to prevent crystallization. This is a good job for kiddos.

2. Remove the two cans from the freezer. Open the evaporated milk and pour into a large bowl. Beat for 5-10 minutes, or until doubled in volume and “soft peaks” form.

Here’s what it looks like straight out of the freezer:

Here’s what it looks like after whipping until doubled in volume:

3. Add sweetened condensed milk and lemon juice to the whipped mixture.

I used about four lemons for this recipe.

Whip for a few minutes, until fully combined.

Look how full the bowl is getting… that’s some frothy goodness!

4. Spoon into freezer safe containers and freeze overnight, or for at least three hours.

5. Serve directly out of freezer with some tea and laughter. You may want to let the ice cream soften a little before scooping, although I find it softens very quickly.

P.S.  If you have the time, add a few strands of lemon rind. It’s like topping your dessert with a little Chilean sunshine.

Chilean Lemon Ice Cream | Chilean Crema de Limon
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This is an easy way to make ice cream without a machine. The lemon flavor is bright and refreshing, especially after a heavy meal.
Servings
1/2 gallon
Servings
1/2 gallon
Chilean Lemon Ice Cream | Chilean Crema de Limon
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Rating: 0
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Print Recipe
This is an easy way to make ice cream without a machine. The lemon flavor is bright and refreshing, especially after a heavy meal.
Servings
1/2 gallon
Servings
1/2 gallon
Ingredients
  • 1 can evaporated milk (standard 12 ounces)
  • 1 can sweetened condensed milk (standard 14 ounces)
  • 3/4 cup lemon juice , strained (fresh)
Servings: gallon
Units:
Instructions
  1. Place can of evaporated milk in the freezer. Two hours later, add can of sweetened condensed milk to the freezer. Leave them both there for one more hour. NOTE: Shake the cans every thirty minutes or so to prevent crystallization. This is a good job for kiddos
  2. Remove the two cans from the freezer. Open the evaporated milk and pour into a large bowl. Beat for 5-10 minutes, or until doubled in volume and “soft peaks” form.
  3. Add sweetened condensed milk and lemon juice to the whipped mixture. I used about four lemons.
  4. Whip for a few minutes, until fully combined and spoon into freezer safe containers and freeze overnight, or for at least three hours.
  5. Serve directly out of freezer with tea. Lemon rind on top is a fun addition.

Menu: Chile

Get your taste buds ready – this week’s Chilean Global Table is going to be sweet. As in … full of sweets. I never had much of a sweet tooth… until I was pregnant with Ava. Then it was “give me ice cream” and “let me eat cake” nonstop for 9 months. Well, really 10 months, since I was two weeks late. Two weeks. Let’s just say I haven’t recovered. And neither has my swollen sweet tooth.

Chicken Pastel del Choclo [Recipe]
Shredded chicken tossed with onion, hardboiled egg, green olives, raisins, and spices. The entire mixture is then covered with smooth corn puree.

Pan Amasado (Chilean Rolls) [Recipe]
Rich, dense rolls made with yeast and lard.

Chilean Alfajores [Recipe]
Alfajores are popular throughout South America, but our version is typical to Chile. In Chile, Alfajores are soft, curled cookies- usually flavored with orange zest and/or liqueur. On their own they are doughy, rather than sweet – making the perfect base for an ooey gooey spoonful of sweet Dulce de Leche.

Dulce de Leche [Recipe]
Sweetened Condensed Milk cooked until caramelized.

Crema de Limon (Chilean Iced Lemon Sherbert) [Recipe]
Crema de Limon, sweet and tart, is made with frozen, whipped evaporated milk, condensed milk and fresh lemon juice.


About Chilean Food

Chile is a slice of South America as skinny as an asparagus and, yet, bursting with temptations for our Global Table!

First, there’s Chile’s undeniable love affair with fish, eels, and anything that flips or flops (or slithers) in the water, along their rambling shores. Linda Bladholm, author of  Latin and Caribbean Grocery Stores Demystified, tells me they have the most incredible seafood. In an email to me she writes:

I was in Patagonia, Santiago and the Atacama desert.  The best strange thing I ate was the picoroco or large beaked barnacle. It looks like a volcano and when heated, two claws emerge from the crater on top. They taste like  a cross between crab and lobster and are good in soup or baked. The Giant centolla crabs are like snow crabs on steroids. One leg makes a meal.

For those who don’t have access to such exotic seafood, Chile provides countless dishes with beef and chicken, like empanadas. Another favorite is an unusual casserole containing meat, hardboiled egg, green olives, raisins, cumin and other spices, topped with a smooth puree of corn. Called Pastel de Choclo, this deep dished casserole used to feed a hungry crowd (recipe).

Corn is a staple that, along with potatoes, makes its way into most meals. On the side? Avocado salads and all manner of bread. The much adored Pan Amasado is a flat, yeast-risen roll usually made with lard (recipe).

If you are in the mood for wine, you are in luck. The growing conditions in central Chile are comparable to the Mediterranean and the produce Cabernet sauvignon, Cabernet blanc, and more.

Desserts, as sweet as my daughter Ava’s kisses, often include dulce de leche (sweetened condensed milk caramelized over low heat for 2-3 hours). Imagine, if you will, biting into a soft cookie infused with orange zest and fresh squeezed juice, slathered with a healthy dollop of Dulce de Leche. This is Chile’s answer to the Alfajores, a treat made a multitude of ways and found throughout South America (recipe).

Another treat is a homemade ice cream product, Crema de Limon, made from fresh lemon juice whipped with evaporated milk and sweetened condensed milk (recipe). Unbelievably creative and tasty way to end a heavy meal.

Monday Meal Review: Central African Republic & Chad

Please note: Due to last week’s illness, this meal review covers both Central African Republic & Chad.

I’m not sure if anyone’s keeping track, but I haven’t had the best luck with yucca. At this rate, we’ll never be friends.

First, there was the Baton de Manioc fiasco- for our Angolan Global Table.

That night, after eating several of the batons, I blacked out – lost hearing and sight – crashed to the floor and went into shock. The scariest part? I was holding Ava. Thankfully Keith caught her as she was slipping out of my arms – head first, I might add – and kept her from tumbling down onto the tile. I still get choked up thinking about what could have happened that night.

The doctor blamed dehydration, but I’m pretty sure overindulgence in yucca had something to do with it.

Second, there was the yucca based sweet, Getuk Lindri – for our Brunei Global Table.

Even after doing hours of research I was unable to make a good batch of Getuk Lindri. First the yucca mixture was sticky and unwieldy. After several modifications it then came out dry and bland. I modified that recipe over and over and over and over again – hoping to provide you with a foolproof recipe to try. I’ve never failed so miserably – 0r colorfully. Those pink and mint green balls sure were pretty, but good gracious did they ever screw up my pasta maker.

Third, and finally – Stewed Yucca Leaves – for this week – Central African Republic’s Global Table.

These greens were a huge flop. I’m not sure how I did it, but I put out a dish that was at once dry and soggy. And poorly seasoned.  I clearly need to borrow someone’s grandmother from Africa to show me how to do this dish proper justice.

That’s three strikes.

I do believe my luck’s run out with yucca. I may never cook it again.

CENTRAL AFRICAN REPUBLIC

Stewed Yucca/Cassava Leaves [Recipe]


What I liked most about this dish:

The deep forest green color was rather beautiful. While Keith and I weren’t in love with this dish, I’m proud to announce that Ava really liked the Stewed Yucca Leaves. Proud and … bewildered. Does this make her less picky than us?

What I liked least about this dish:

The moment I cut open the bag of cassava leaves, our kitchen took on the distinct smell of fresh hay. When I shut my eyes, I was transported to one of the stables where I learned to ride. The strong, grassy smell overpowered all the ingredients, including the peanut butter. In order to balance things out, I suggest doubling the tomato and peanut butter.

Cassava leaves, even when chopped fine, are coarse and fibrous. Indeed, if you’ve ever chewed on grass you know there are always some tougher fibers that remain at the end – so it is with cassava leaves. When the teeth smash the leaves together, some grassy flavor comes out, but he majority of the food remains unharmed and is, in essence, swallowed whole.

Grilled Chicken with Egusi Sauce (ground melon seeds)[Recipe]


What I liked most about this dish:

I enjoyed trying this sauce simply because I’d never had ground melon seeds. The melon seeds had a raw, grassy nut flavor which was fairy mild. As soon as the ground seeds hit the liquid and heat, they melted into a paste, rather like peanut butter in texture, albeit less smooth.

Be sure to add enough water to thin the thick mixture into a sauce.

What I liked least about this dish:

While the potential is great with this sauce, our recipe failed on two levels. First, I think there was entirely too much onion flavor. In fact, that was mostly what I detected. Second, the sauce needed more heat – either from the addition of more chili powder or more chili peppers.

Sweet Peanut Butter Rice (Bouiller) [Recipe]


What I liked most about this dish:

The idea of peanut butter rice pudding is incredible. I enjoyed heaping my spoon with the sweet, nutty goodness – this is basic comfort food.

What I liked least about this dish:

Once one adds the peanut butter and sugar, the rice thickens up dramatically. As a result, it becomes difficult to continue cooking the rice without burning the bottom of the pan. I strongly suggest cooking the rice as desired, then stirring in the peanut butter/sugar mixture in the last minute.

CHAD

Lamb Stew with Okra [Recipe]


What I liked most about this dish:

The incredibly simple stew has giant flavor and fills the house with the scent of “good” – perfect for a cool fall afternoon. The lamb becomes tantalizingly tender from long, slow cooking.

What I liked least about this dish:

I didn’t make enough for leftovers. I would have doubled this recipe if I’d known I would like it so much!

Millet Balls [Recipe]


What I liked most about this dish:

This was an interesting Adventure – this was my first time cooking dough over a double boiler. While it seemed so strange, I suppose it works like an impromptu oven. The basic premise of the millet balls providing body and sustenance to our stew worked perfectly.

What I liked least about this dish:

Millet flour has a strong, bitter flavor – much more so than whole wheat flour. I think I would have enjoyed this more if I had 2/3 all purpose flour to 1/3 millet (instead of 1/2 and 1/2). The texture was dense and pasty, reminding me of the Baton de Manioc (yucca steamed in banana leaves) we did so many months ago.

Papaya Milk with cardamom [Recipe]


What I liked most about this drink:

The papaya milk was thick, like a raita. The cardamom and ginger combined to make a spicy-sweet, chai-like flavor.

What I liked least about this drink:

While some might enjoy the spices, I think they were a bit overpowering and would have preferred half the amount of seasoning. I suggest adding a little spice at a time, until you find what you like. You can always add more, but you can’t take it away!

Ava’s Corner

Central African Republic:

Chad:

Stewed Cassava Leaves

Serves 4-6

Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava.

Ingredients:

red palm oil
1 large onion, chopped
2 tomatoes, chopped
1 1/2 lbs fresh ground cassava leaves
1 Tbsp peanut butter
water
salt
pepper

Method:

Thaw out some fresh ground cassava leaves.

Over medium heat, cook chopped onion in a drizzle of red palm oil.

Note how the oil stains the onions gold. Add tomatoes.

And the cassava leaves. The smell will transport you to hay-ville. If such a place exists.

Add enough water to keep things moist and sludgey, so that the mixture doesn’t burn. Bring to a simmer.

Stir in peanut butter.

Stew over low heat, covered, for about 30 minutes. Serve immediately with an Adventurous spirit.


Stewed Cassava Leaves
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Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava.
Servings
4-6 people
Servings
4-6 people
Stewed Cassava Leaves
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Rating: 0
You:
Rate this recipe!
Print Recipe
Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • red palm oil
  • 1 large onions , chopped
  • 2 tomatoes , chopped
  • 1 1/2 lb cassava leaves , freshly ground
  • 1 Tbsp peanut butter
  • water
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Thaw some fresh ground cassava leaves.
  2. Over medium heat, cook chopped onions in a drizzle of red palm oil.
  3. Add tomatoes and cassava leaves and water and bring to a simmer.
  4. Stir in peanut butter and stew over low heat, covered, for about 30 minutes.

Sweet Peanut Butter Rice | Bouiller

Serves 2-4

If you’re looking for a sweet treat, but the pantry is rather dry, this African peanut butter rice might do the trick. The dish reminds me of peanut butter rice pudding – thick, sweet, and comforting.

Ingredients:

1/2 cup white rice
1 1/2 cups water
1/4 cup natural peanut butter
1/4 cup sugar
1/8 cup water
additional water, as needed

Method:

Bring water to boil.

Add rice and simmer, uncovered for 15 minutes

2. Meanwhile, mix together peanut butter, sugar, and 1/8 cup water.

Natural peanut butter is best because then you can control how sweet your dessert is.

I could eat this straight from the bowl. Mmm.

When the rice is almost done cooking…


… pour peanut butter mixture over rice and stir in. Continue simmering until rice is perfectly tender.

Add water as necessary to keep the consistency loose, like rice pudding.

Enjoy warm or cold, with a big sweet tooth.

Sweet Peanut Butter Rice | Bouiller
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If you’re looking for a sweet treat, but the pantry is rather dry, this African peanut butter rice might do the trick. The dish reminds me of peanut butter rice pudding – thick, sweet, and comforting.
Servings Prep Time
2-4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
15 minutes
Sweet Peanut Butter Rice | Bouiller
Votes: 0
Rating: 0
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Print Recipe
If you’re looking for a sweet treat, but the pantry is rather dry, this African peanut butter rice might do the trick. The dish reminds me of peanut butter rice pudding – thick, sweet, and comforting.
Servings Prep Time
2-4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
15 minutes
Ingredients
  • 1/2 cup white rice
  • 1 1/2 cups water
  • 1/4 cup peanut butter (natural preffered)
  • 1/4 cup sugar
  • 1/8 cup water , plus more as needed
Servings: people
Units:
Instructions
  1. Boil water. Add rice and simmer uncovered for 15 minutes.
  2. Meanwhile, mix together peanut butter, sugar, and 1/8 cup water.
  3. When the rice is almost done cooking pour peanut butter mixture over rice and stir in. Continue simmering until rice is perfectly tender.
  4. Add water as necessary to keep the consistency loose, like rice pudding. Enjoy warm or cold, with a big sweet tooth.

Spiced Papaya Milk

Serves 2

Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy.

Ingredients:

4 cups cubed papaya (if fresh is unavailable you can use 2 cans, drained)
2 cups milk
3 Tbsp sugar
1/4 tsp cardamom
pinch ginger

1-2 cups ice, as desired

Method:

Gather your ingredients. First the beautiful papaya… drained and ready for the blender…

Then the spices. Start off with just a little and add the full amount if you can handle it! 🙂

Dump into a blender with some cold milk…

And ice, to taste. You can make this drink as thick or as thin as you like.

Make it on a wickedly hot day, or a balmy night.  Or right this minute.


Spiced Papaya Milk
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Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy.
Servings
2 people
Servings
2 people
Spiced Papaya Milk
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Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy.
Servings
2 people
Servings
2 people
Ingredients
  • 4 cups papaya , cubed
  • 2 cups milk
  • 3 Tbsp sugar
  • 1/4 tsp ground cardamom
  • 1 pinch ginger
  • 1-2 cups ice (as desired)
Servings: people
Units:
Instructions
  1. Add all ingredients and blend. Add ice to taste.

Egusi Sauce

Makes about 2 cups

Raw seeds give Egusi sauce grassy flavor and a little bit of texture. The sauce is popular in central Africa, and can be served over vegetables, meats, and fish.

Ingredients:

1 small onion
1 tomato
1 chili pepper (I used a poblano from my garden, but you can go as spicy as you want with this recipe)
salt
red chili powder, to taste
1 1/2 cups ground egusi
1/2 cup water (or as needed)

Method:

Hunt down some ground melon seeds. I found these at our local African market. Latino stores have pepitas, or pumpkin seeds, which are an acceptable substitute.

In a food processor, add tomato…

Coarsely chopped onion …

And a chili pepper. I left the poblano on the plant long enough that it turned red. The extra time on the plant made it sweeter 🙂

Puree everything together…

Add it to a small pot with the egusi…

Some salt and pepper…

And water… Things don’t look so tasty here… but as the water mixes in, things smooth out. You’ll see! 🙂

Add enough water to make the mixture into a sauce-like consistency. Cook for 5-10 minutes, until the raw onion flavor dissipates.

Serve with extra chili powder on top… and grilled meat, such as chicken kabobs, on the side.


Egusi Sauce
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Raw seeds give Egusi sauce grassy flavor and a little bit of texture. The sauce is popular in central Africa, and can be served over vegetables, meats, and fish.
Servings Prep Time
2 cups 10 minutes
Cook Time
5-10 minutes
Servings Prep Time
2 cups 10 minutes
Cook Time
5-10 minutes
Egusi Sauce
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Raw seeds give Egusi sauce grassy flavor and a little bit of texture. The sauce is popular in central Africa, and can be served over vegetables, meats, and fish.
Servings Prep Time
2 cups 10 minutes
Cook Time
5-10 minutes
Servings Prep Time
2 cups 10 minutes
Cook Time
5-10 minutes
Ingredients
  • 1 small onions
  • 1 tomato
  • 1 Poblano pepper (or other chili pepper - go hotter if you'd like!)
  • salt
  • chili powder , to taste
  • 1 1/2 cups egusi , ground
Servings: cups
Units:
Instructions
  1. In a food processor, add tomato, onion, and chili pepper. Puree, then add to a pot with the egusi, some chili powder (as desired) salt, pepper, and enough water to make the mixture into a sauce-like consistency.
  2. Cook 5-10 minutes until the raw onion flavor dissipates.
  3. Serve with extra chili power on top. Great with grilled meat.

Flour in Africa (with poll)

I bought an apron this summer. It was time to face facts. I’m 31 years old, I’m a mess in the kitchen, and I’m not getting any cleaner.

Flour is probably my only regular fashion accessory (although I do love necklaces). In addition, flour is almost always my only chance at “makeup.”

As I twirl through the kitchen, I regularly dust flour on my nose, through my hair, and – yes – even on poor little Ava.

She’s really a good sport though – she hardly ever notices.

So, in honor of flour’s persistent role in my life, let’s talk … flour.

This photo shows millet and all-purpose, wheat flour.

Around the world, people use all sorts of flour in their food, depending on access to native plants, special diets, and basic needs.

In Africa, the most common are flours are Millet, Cassava, Tapioca, Teff, and wheat.

In day to day life, flour is typically used to make one of the following items:

  • porridge
  • thick and starchy fufu
  • dumplings
  • fried beignets/doughnuts

About flour in this week’s countries:

  • Central African Republic utilizes mostly cassava.
  • Chad utilizes mostly millet.

Lamb Stew from Chad

Serves 2-3

Amazingly enough, Keith had never had lamb before we embarked on our Adventure to eat food from around the world. This stew is so fresh and flavorful it won him over immediately. Serve with millet balls.

The key to making good lamb stew is to simmer -never boil – the meat. For the first hour the meat will seem tough and chewy but, incredibly, in the second hour even the toughest cut softens, tenderizes and gets that “melt in your mouth” quality that makes stew completely irresistible.

Ingredients:

vegetable oil
1 1/2 lb lamb, cubed
1 large onion, chopped
1 bell pepper, cut into strips
1 tsp paprika
1 Tbsp tomato paste

4 cups water, or as needed

1/2 lb chopped okra

Method:

Heat a little oil in a medium pot. Brown lamb – do not crowd. Brown in small batches if needed.

When done, return all the meat to the pot and crank the heat to get things moving.

Add onion, bell pepper, paprika and tomato paste.

I emptied out my paprika jar for this shot. I think that’s the first spice this Adventure completely cleaned out. Fun!

Tomato paste adds richness to the stew.

Cover with water – we used about four cups.

Don’t forget to season it with salt and pepper.

Bring to a simmer and cook for an hour and fifteen minutes, uncovered.

Add okra and cook for fifteen more minutes.

Serve hot with crusty bread and a smile.

For a traditional touch, serve with millet balls…

Lamb Stew from Chad
Votes: 1
Rating: 3
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The key to making good lamb stew is to simmer -never boil – the meat. For the first hour the meat will seem tough and chewy but, incredibly, in the second hour even the toughest cut softens, tenderizes and gets that “melt in your mouth” quality that makes stew completely irresistible.
Servings
2-3 people
Servings
2-3 people
Lamb Stew from Chad
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
The key to making good lamb stew is to simmer -never boil – the meat. For the first hour the meat will seem tough and chewy but, incredibly, in the second hour even the toughest cut softens, tenderizes and gets that “melt in your mouth” quality that makes stew completely irresistible.
Servings
2-3 people
Servings
2-3 people
Ingredients
  • vegetable oil
  • 1 1/2 lb lamb , cubed
  • 1 large onions , chopped
  • 1 bell pepper , cut into strips
  • 1 tsp paprika
  • 1 Tbsp tomato paste
  • 4 cups water (or as needed)
  • 1/2 lb okra , chopped
Servings: people
Units:
Instructions
  1. Heat a little oil in a medium pot. Brown lamb – do not crowd. Brown in small batches if needed. When done, return all the meat to the pot and crank the heat to get things moving.
  2. Add onion, bell pepper, paprika and tomato paste. Cover with water and season with salt and pepper.
  3. Bring to a simmer and cook for an hour and fifteen minutes, uncovered. Add okra then cook another fifteen minutes.
  4. Serve with crusty bread or millet balls.