Ajiaco Ice Cream

A surprisingly delightful savory ice cream capturing the essence of Colombian Ajiaco soup – chicken, potatoes, guascas, corn, and cream, all frozen into a unique dessert.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.73/serving

Season:

☀️ Summer

Meal Type:

Dessert•Soup

Cuisine:

British

Main Ingredient:

Chicken

Mood:

Healthy

Ingredients

Servings

1cupYukon Gold Potatoes(Peeled and diced)

£0.30

1cupRusset Potato(Peeled and diced)

£0.20

1cupRed Potato(Peeled and diced)

£0.25

1.5cupsChicken Broth(Low sodium recommended)

£0.45

1cupHeavy Cream

£1.20

0.5cupCorn Kernels(Fresh or frozen, thawed)

£0.25

0.5cupShredded Cooked Chicken(Can use leftover rotisserie chicken)

£1.50

0.3cupGuascas(Fresh or dried (if dried, rehydrate in warm water first). Can be found in Latin American grocery stores.)

£2.00

2Green Onions(Finely chopped)

£0.30

1tablespoonCapers(Drained)

£0.25

0.5teaspoonSalt(Or to taste)

0.3teaspoonWhite Pepper(Or to taste)

£0.05

1tablespoonLime Juice(Freshly squeezed)

£0.15

Total Cost

£6.90

£1.73 per serving

Instructions

1.
In a medium saucepan, combine the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender.
2.
Add the heavy cream, corn kernels, and shredded chicken to the saucepan. Heat through gently for 5 minutes, being careful not to boil.
3.
Stir in the guascas, green onions, capers, salt, and white pepper. Simmer for another 2 minutes to allow the flavors to meld.
4.
Remove the saucepan from the heat and let the mixture cool slightly. Then, transfer it to a blender or food processor and blend until smooth. Be careful when blending hot liquids.
5.
Stir in the lime juice. Taste and adjust seasoning as needed.
6.
Pour the mixture into a container, cover, and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.
7.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
8.
Transfer the finished ice cream to an airtight container and freeze for at least 2 hours to harden further before serving.

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My Notes

Nutrition Information

Nutrition per serving (225g)

450 kcal / 1883 kJ

Carbs

30g

12% of RDA

Fat

30g

43% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a smoother texture, strain the mixture through a fine-mesh sieve after blending.

Adjust the amount of guascas to your preference. It has a unique flavor, so start with a smaller amount and add more if desired.

Serve the Ajiaco Ice Cream as a palate cleanser between courses or as a quirky dessert after a savory meal. Garnish with extra green onions or a sprinkle of crumbled potato chips for added texture and flavor.

If you don't have an ice cream maker, you can attempt a no-churn version. Pour the chilled mixture into a freezer-safe container and freeze. Every 30 minutes for the first 2-3 hours, use a fork to break up any ice crystals and stir well. This will help create a creamier texture, but it won't be as smooth as ice cream maker churned ice cream.

Consider adding a small amount of gelatin (bloomed and dissolved) to the mixture before churning to further inhibit ice crystal formation and improve the texture of the ice cream. A tiny pinch (about 1/4 teaspoon of powdered gelatin) will be sufficient. Bloom in cold water for a few minutes, then microwave for a few seconds until melted and clear before stirring into the ajiaco mixture.