Ecuador's version of ice cream, helado de paila, dates back to 1896 when 16-year-old Rosalía Suárez, of Ibarra, Ecuador, harvested ice and snow down from a nearby peak. More than a century later, it's still made as she first prepared it: A large copper wok is placed in a basin over ice and straw, and filled with concentrated fruit juices (for sorbet) or a cream-milk-egg mixture (for ice cream). Then, the liquid is continuously stirred and spun with a wooden …

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Ecuador's version of ice cream, helado de paila, dates back to 1896 when 16-year-old Rosalía Suárez, of Ibarra, Ecuador, harvested ice and snow down from a nearby peak. More than a century later, it's still made as she first prepared it: A large copper wok is placed in a basin over ice and straw, and filled with concentrated fruit juices (for sorbet) or a cream-milk-egg mixture (for ice cream). Then, the liquid is continuously stirred and spun with a wooden spoon until it begins to freeze, harden, and create a pliable, soft consistency. Street vendors will prepare the helado de paila to order and serve immediately, while most ice cream shops make it in advance and store in low temperature freezers. Popular flavors include blackberry, mango, chocolate, coconut, pineapple, tamarind, passion fruit, and unusual local fruits including guanábana (soursop) and sour naranjilla (which looks like a baby orange, but has a markedly acidic flavor). The original Doña Rosalia's ice cream parlor is still owned by the Suárez family in Ibarra. http://www.seriouseats.com/2014/09/south-american-desserts-brazi…

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