Overview

Helado de Yerba Mate y Frutas Cítricas marries Argentina’s beloved herbal infusion with a bright, zesty citrus profile in a silky custard ice cream. Imagine the soothing, gently grassy aroma of yerba mate carried on a cloud of cream, lifted by the sparkle of orange and lemon. The result is refreshing yet indulgent—an elegant after-dinner scoop in summer, and a conversation-starting finale at any Latin American–inspired gathering.

Why this recipe works

• Balanced flavor architecture: Yerba mate can read as grassy, woody, or tannic depending on brand and brew time. By infusing the dairy (rather than water) and keeping the steep brief, its bitterness is tamed while its eucalyptus-like aromatics bloom. Zests infuse alongside, providing citrus oils without watering down the base.
• Custard technique for body: Egg yolks emulsify fat and water, lending luscious texture and a stable scoop. Cooking to 82–84°C ensures the custard coats the spoon without scrambling.
• Acid added cold: Citrus juice is stirred in after cooling. This preserves bright top notes and prevents curdling. A small splash of neutral spirit is optional insurance against ice crystals.
• Optional glucose: A touch of glucose or corn syrup binds free water, reduces iciness, and keeps the ice cream supple straight from the freezer.

Ingredient notes

• Yerba mate: Argentine styles range from suaves (gentle) to intensos (robust). Unsmoked blends bring a cleaner profile ideal for dessert. If you enjoy deeper, earthy notes, try a smoked mate, but shorten the steep to avoid overpowering bitterness.
• Citrus: Orange forms the sweet backbone; lemon sharpens the edges; lime is optional for a neon-green aromatic wink. Use fresh zest only—avoid the white pith, which is bitter.
• Dairy: Full-fat milk and heavy cream are non-negotiable for a creamy mouthfeel. Lower fat bases magnify tannins.
• Sweeteners: Sugar levels are calibrated to balance acid and bitterness. Reducing sugar will firm the texture and amplify tannins; add 5–10 g glucose if dialing sugar down.

Technique tips

1. Steeping discipline: Taste the infusion starting at minute 7. Different mate brands extract at different rates. Stop once it’s fragrant and lightly tannic; remember the custard will concentrate slightly on cooking.
2. Straining matters: A double layer of cheesecloth prevents fine leaf dust from sneaking into the base, which can make the texture sandy over time.
3. Temperature control: Stir constantly when cooking the custard and use a thermometer. If you overshoot and see steam bursts, immediately remove from heat and whisk vigorously.
4. Rapid chill: An ice bath not only improves safety—it locks in volatile citrus aromas and minimizes graininess.
5. Maturation: The overnight rest is like magic. Proteins relax, air incorporates more evenly during churn, and the mate’s edges round out.

No-churn option

• Whip 400 ml cold heavy cream to soft peaks with half the sugar. In a separate bowl, combine sweetened condensed milk (300 g) with the cooled, double-strength mate–zest infusion (reduced to 150 ml) and citrus juices. Fold together gently, add optional spirit, and freeze 6–8 hours. Texture won’t be identical to custard-churned, but the herbal-citrus profile shines.

Cultural context and serving ideas

Yerba mate is an everyday ritual across Argentina, Uruguay, Paraguay, and southern Brazil—shared from a gourd with a bombilla among friends. Translating that social, restorative beverage into dessert honors the culture while presenting it in a fresh form that resonates globally. Serve this helado between courses as a palate cleanser, or pair with alfajores for a playful, Argentina-on-a-plate moment. A drizzle of honey, a few candied orange peels, or shards of dark chocolate provide delightful textural contrast.

Variations

• Grapefruit twist: Swap half the orange juice for pink grapefruit; add a pinch of grapefruit zest for perfume.
• Dulce de leche ripple: After churning, fold in thin ribbons of gently warmed dulce de leche for a rich Argentinian accent.
• Herbal duet: Add 2–3 crushed green cardamom pods to the initial dairy warm-up, removing before tempering.
• Vegan route: Use 700 ml full-fat coconut milk and 80 g sugar, 40 g glucose, plus 10 g cornstarch. Omit yolks; simmer to thicken lightly before infusing mate. Expect a coconut backdrop.

Make-ahead and storage

• Best within 1–2 weeks for peak aroma; citrus top notes fade over long storage.
• Press parchment directly on the surface to prevent ice crystals and flavor absorption from the freezer.
• If too firm, temper at room temperature for 3–5 minutes before scooping.

Troubleshooting

• Too bitter: Shorten mate steep by 2–3 minutes next time, or increase sugar by 10–15 g. A pinch more salt can also round edges.
• Icy texture: Ensure the base cooled completely before churning, increase glucose by 10 g, or add the optional spirit.
• Curdled base: If acid was added when hot, strain and blend smooth with an immersion blender, chill thoroughly, and churn. Flavor remains good, though body may be lighter.

This helado captures the soul of mate—shared, soothing, and vibrant—while citrus keeps every spoonful bright. It’s a dessert that feels simultaneously novel and comfortingly familiar, bridging daily ritual and celebration.