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.

Servings: 6

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Dessert

peruvian

ice cream queso

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.