Queso Helado - Peruvian Ice Cream
If you love sweet things, this ice cream dessert recipe will hit the sweet spot ten times out of ten.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 egg yolks
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 tbsp corn-starch
- 1/4 cup water
- 2 cup full-fat milk (500 ml)
- 6 tbsp coconut (grated)
- 1 can condensed milk (300 g.)
- 1/2 cup cream
- 1 cinnamon stick
- 2 sweet cloves
Instructions
- 1
In a bowl, mix the egg yolks with the sugar and the vanilla extract. Set aside
- 2
In another small mixing bowl, place the water, preferably warm. You can heat it for about 5 seconds in the microwave, then dissolve the cornstarch in the water. Make sure you mix it well and that it is lump-free. Set aside.
- 3
Turn on the stove, over medium-low heat. Place the milk in a medium-sized heavy saucepan, along with the cinnamon stick, cloves, and grated coconut. Bring it to the flame, stirring gently with a spoon, until steam begins to come out of the surface.
- 4
Pour the cornstarch water into the pot.
- 5
Add the cream, the condensed milk, and the egg yolk mixture into the pot. Continue cooking for about five more minutes until the mixture thickens.
- 6
Strain the mixture, to separate the cinnamon stick, cloves, and grated coconut.
- 7
Allow the mixture to cool to room temperature in a bowl.
- 8
When the mixture is room temperature. Place the mixture in a (preferably) plastic container, and put it in the freezer for at least four hours until it is firm. This dessert is served like ice cream.
- 9
Serve like a scoop of ice cream's into glasses, sprinkle cinnamon sugar. You can add the topping of your choice, syrup, or fruits.