📝 About This Recipe
Hailing from the high-altitude 'White City' of Arequipa, Queso Helado is one of Peru's most beloved and unique frozen treats. Despite its name, it contains no cheese; rather, its name comes from the traditional preparation method where the frozen milk is scraped into thin, pale layers that resemble slices of fresh cheese. This dessert is a silky, aromatic masterpiece infused with cinnamon, cloves, and coconut, offering a nostalgic taste of Andean tradition.
🥗 Ingredients
The Milk Base
- 12 ounces Evaporated milk (full-fat for the best creaminess)
- 14 ounces Sweetened condensed milk (one standard can)
- 1 cup Whole milk (fresh and cold)
- 1/2 cup Desiccated coconut (unsweetened, finely shredded)
Aromatics and Infusion
- 3 pieces Cinnamon sticks (preferably Ceylon or Mexican cinnamon)
- 4-5 pieces Whole cloves (whole)
- 1 tablespoon Vanilla extract (pure extract for best flavor)
- 3 Egg yolks (large, at room temperature)
Garnish and Finish
- 2 tablespoons Ground cinnamon (for dusting generously before serving)
- 6 pieces Cinnamon sticks (for decorative plating)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the evaporated milk, whole milk, shredded coconut, cinnamon sticks, and whole cloves.
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2
Place the saucepan over medium-low heat. Bring the mixture to a very gentle simmer, stirring occasionally to prevent the milk from scorching on the bottom.
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3
Once simmering, reduce the heat to low and let the aromatics steep in the milk for about 15-20 minutes. The liquid should reduce slightly and become highly fragrant.
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4
Remove the pan from the heat. Carefully strain the mixture through a fine-mesh sieve into a clean bowl to remove the coconut solids, cinnamon sticks, and cloves. Press down on the coconut to extract all the flavorful milk.
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5
While the infused milk is still warm, whisk in the sweetened condensed milk and the vanilla extract until the mixture is completely smooth and homogeneous.
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6
In a separate small bowl, lightly beat the 3 egg yolks. Temper the yolks by slowly pouring half a cup of the warm milk mixture into the yolks while whisking constantly.
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7
Pour the tempered egg mixture back into the main bowl of warm milk, whisking vigorously to ensure a smooth custard base.
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8
Allow the mixture to cool completely at room temperature, then cover and refrigerate for at least 2 hours until thoroughly chilled.
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9
If using an ice cream maker: Pour the chilled mixture into the machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
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10
If making by hand (Traditional Method): Pour the mixture into a shallow metal pan and place in the freezer. Every 45 minutes, use a fork or whisk to break up the ice crystals, moving from the edges toward the center, until it is firm but scoopable.
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11
Transfer the churned or hand-mixed ice cream into a freezer-safe container. Smooth the top and freeze for an additional 4 hours to firm up completely.
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12
To serve, use a spoon to scrape the surface, creating thin, curled layers that resemble cheese shavings, and pile them into a chilled glass or bowl.
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13
Finish with a generous dusting of ground cinnamon and garnish with a whole cinnamon stick.
💡 Chef's Tips
For the most authentic texture, do not skip straining the coconut; you want the flavor of the coconut without the fibrous texture. Tempering the egg yolks is crucial to prevent them from curdling and creating 'scrambled eggs' in your dessert. If you want a richer flavor, toast the shredded coconut in a dry pan for 2 minutes before adding it to the milk. Using a shallow metal tray for freezing helps the mixture freeze faster and more evenly if you aren't using an ice cream machine. Always serve in chilled glassware to prevent the delicate 'cheese' curls from melting too quickly.
🍽️ Serving Suggestions
Pair with a glass of chilled Chicha Morada (Peruvian purple corn drink) for a classic flavor combination. Serve alongside a warm 'Picarone' (pumpkin doughnut) for a beautiful contrast of temperatures. Enjoy with a shot of Peruvian Pisco as a sophisticated digestif. Top with a few fresh berries or a drizzle of Manjar Blanco (dulce de leche) for an extra touch of sweetness.