Indulge your taste buds in the unique and delightful flavors of Bolivia with our Helado de Cancha, a one-of-a-kind corn ice cream that captures the essence of traditional Bolivian cuisine. In the heart of South America, where rich cultural influences converge, this frozen treat offers a tantalizing blend of sweet and savory, creating a symphony of flavors that will transport you to the vibrant streets of Bolivia.

Helado de Cancha, translated as Corn Ice Cream, is a culinary masterpiece that beautifully marries the sweetness of corn with the creamy goodness of ice cream. This recipe pays homage to Bolivia's culinary heritage, where corn holds a special place in both everyday meals and festive celebrations. Prepare yourself for a culinary journey as we guide you through the steps to create this refreshing and unique ice cream that will surely become a favorite in your repertoire of frozen delights. Let the magic of Bolivia's Helado de Cancha captivate your senses and bring the warmth of Latin American hospitality to your table.


  • 2 cups of fresh corn kernels
  • 1 cup of whole milk
  • 2 cups of heavy cream
  • 1 cup of granulated sugar
  • 4 large egg yolks
  • 1 teaspoon of vanilla extract
  • A pinch of salt


Toasting the Corn:

1-Preheat your oven to 350°F (175°C).

2-Spread the fresh corn kernels evenly on a baking sheet.

3-Toast the corn in the preheated oven for about 10-15 minutes or until golden brown, stirring occasionally to ensure even toasting. Allow it to cool.

Creating Corn Infused Milk:

1-In a saucepan, combine the toasted corn kernels and whole milk.

2-Heat the mixture over medium heat until it simmers. Once simmering, remove from heat and let it steep for about 30 minutes to infuse the corn flavor into the milk.

Straining the Corn Infused Milk:Strain the milk and corn mixture using a fine-mesh sieve, pressing down on the corn to extract as much flavor as possible. Discard the toasted corn solids.

Preparing the Ice Cream Base:In a clean saucepan, combine the corn-infused milk, heavy cream, and half of the sugar. Heat the mixture over medium heat until it begins to simmer, stirring occasionally.

Whisking the Egg Yolks:In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture becomes pale and slightly thickened.

Tempering the Eggs:Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking continuously. This tempers the eggs, preventing them from curdling.

Combining and Cooking:Pour the tempered egg mixture back into the saucepan with the rest of the hot milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Adding Flavor:Remove the mixture from heat and stir in the vanilla extract and a pinch of salt. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or preferably overnight.

Churning the Ice Cream:Once thoroughly chilled, churn the ice cream base in your ice cream maker according to the manufacturer's instructions.

Freezing:Transfer the churned ice cream into a lidded container and freeze for an additional 4-6 hours or until firm.

Serving:Scoop the Bolivia Helado de Cancha into bowls or cones and savor the unique blend of sweet and toasty flavors that pay homage to the rich culinary traditions of Bolivia. Enjoy!

Nutritional Values

Here are approximate nutritional values for the listed ingredients. Keep in mind that these values may vary based on specific brands and variations in the ingredients used:

Fresh Corn Kernels (2 cups):

  • Calories: 240
  • Carbohydrates: 52g
  • Protein: 6g
  • Fat: 3g
  • Fiber: 6g


  • Rich in carbohydrates for energy.
  • Contains fiber for digestive health.
  • Provides essential vitamins and minerals, including vitamin C and folate.

Whole Milk (1 cup):

  • Calories: 150
  • Carbohydrates: 12g
  • Protein: 8g
  • Fat: 8g
  • Calcium: 300mg


  • Excellent source of calcium for strong bones and teeth.
  • Provides protein for muscle development.
  • Contains essential vitamins, including vitamin D.

Heavy Cream (2 cups):

  • Calories: 1,600
  • Carbohydrates: 16g
  • Protein: 12g
  • Fat: 176g
  • Saturated Fat: 110g


  • Adds richness and creaminess to the ice cream.
  • High in healthy fats, providing a source of energy.
  • Contributes to the smooth texture of the ice cream.

Granulated Sugar (1 cup):

  • Calories: 770
  • Carbohydrates: 200g
  • Fat: 0g


  • Adds sweetness and enhances flavor.
  • Quick source of energy.
  • Used for texture and structure in the ice cream.

Egg Yolks (4 large):

  • Calories: 220
  • Protein: 10g
  • Fat: 18g
  • Cholesterol: 860mg


  • Adds richness and a smooth texture.
  • Good source of high-quality protein.
  • Contains essential nutrients, such as choline and vitamin B12.

Vanilla Extract (1 teaspoon):

  • Calories: 12
  • Carbohydrates: 1g
  • Fat: 0g


  • Enhances flavor and aroma.
  • Provides a pleasant and aromatic profile to the ice cream.

Salt (A pinch):

  • Sodium: Varies (negligible for a pinch)


  • Enhances overall flavor by balancing sweetness.
  • Regulates the freezing point of the ice cream mixture.
  • Adds a subtle depth to the taste.

Please note that these values are general estimates and can vary based on the specific brands and types of ingredients you use. Additionally, the values provided are for the entire batch of ice cream, so individual serving sizes will have proportionally smaller amounts of each nutrient.


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