RECIPE / ONE REALIZATION

Queso Helado

The following is the traditional recipe for queso helado, consisting only of milk infused with cloves, cinnamon and coconut, egg yolks, and sugar. The addition of yolks gives it a custard-like consistency. Once cooled, the ice cream needs to be frozen. For serving, it is to be cut into squares and dusted with cinnamon. The recipe is adapted from La Gran Cocina Mestiza de Arequipa by Alonso Ruiz Rosas. The cookbook is the most rigorous and complete study of the Arequipa gastronomy. Additionally, it was also edited by the regional government of Arequipa.

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Servings: 6
Preparation: 15 min
Cooking: 25 min
Total: 1 hr 40 min

RECIPE INGREDIENTS

1 1/3 L (5 1/2 cups) fresh whole milk
150g (8.8 oz) sugar
150g (8.8 oz) freshly grated coconut
2 cinnamon sticks
4 cloves
4 egg yolks, well-beaten
1 tsp ground cinnamon

METHOD

01
Simmer the milk with cinnamon, cloves, and coconut for ten minutes on low heat, stirring occasionally.
02
Strain the mixture, stir in the sugar, and boil for two more minutes.
03
Next, whisk in the well-beaten egg yolks quickly to avoid any strands forming.
04
Take it off the heat and allow it to cool down.
05
Pour the mixture into containers and freeze for several hours.
06
Before serving, take it out of the freezer for a few minutes, cut into squares, and garnish with a sprinkle of ground cinnamon.

USEFUL NOTES

What to pay attention to

variations

There are numerous takes on the traditional recipe, the most prevalent being the use of evaporated and condensed milk. Often, the ice cream is flavored with vanilla and fruits such as papaya and cherimoya.