📝 About This Recipe
Hailing from the volcanic city of Arequipa, Peru, Queso Helado is a stunningly creamy, hand-churned frozen treat that actually contains no cheese at all. Its name comes from the traditional way it is served—scraped into thin, delicate layers that resemble slices of fresh white cheese. Infused with aromatic cinnamon and cloves, this luscious dessert offers a velvety mouthfeel and a nostalgic warmth that sets it apart from any traditional ice cream.
🥗 Ingredients
The Infused Milk Base
- 2 cups Whole Milk (fresh and high quality)
- 14 ounces Evaporated Milk (one standard can)
- 14 ounces Sweetened Condensed Milk (one standard can)
- 3 pieces Cinnamon Sticks (preferably Ceylon cinnamon)
- 4-6 pieces Whole Cloves
- 1/2 cup Desiccated Coconut (unsweetened and finely shredded)
The Binding & Flavor Agents
- 3 large Egg Yolks (whisked until smooth)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp of cold milk)
- 1 teaspoon Vanilla Extract (pure extract for best flavor)
Finishing and Garnish
- 2 teaspoons Ground Cinnamon (for generous dusting)
- 2 tablespoons Toasted Coconut Flakes (optional for added texture)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan, combine the whole milk, evaporated milk, and the shredded coconut.
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2
Add the cinnamon sticks and whole cloves to the milk mixture. Place over medium heat and bring to a very gentle simmer.
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3
Once simmering, reduce heat to low and let the aromatics infuse for about 15-20 minutes. Stir frequently to prevent a skin from forming or the bottom from scorching.
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4
Stir in the sweetened condensed milk until fully incorporated and the mixture is smooth.
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5
Temper the egg yolks by slowly whisking in half a cup of the hot milk mixture into the yolks, then pour the yolk mixture back into the main pot while whisking constantly.
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6
Add the cornstarch slurry to the pot. Continue to cook over low heat for another 3-5 minutes until the mixture thickens slightly—it should coat the back of a spoon.
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7
Remove the pot from the heat and stir in the vanilla extract. Pour the mixture through a fine-mesh sieve into a clean bowl to remove the spices and coconut solids.
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8
Allow the custard to cool to room temperature, then cover with plastic wrap (touching the surface) and refrigerate for at least 4 hours or overnight.
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9
If using an ice cream maker: Churn the chilled mixture according to the manufacturer's instructions until it reaches a soft-serve consistency.
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10
If making manually: Pour the mixture into a shallow metal pan. Freeze for 45 minutes, then vigorously whisk the edges into the center. Repeat every 30 minutes until firm.
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11
Spread the churned mixture into a shallow rectangular container and freeze for another 2-3 hours until solid.
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12
To serve authentically, use a spoon or spatula to 'scrape' the ice cream into thin, petal-like layers rather than round scoops.
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13
Place the layers in a chilled bowl and dust heavily with ground cinnamon immediately before serving.
💡 Chef's Tips
Use Ceylon cinnamon if possible; its softer, sweeter profile is essential for the authentic Arequipeño flavor. Don't skip the straining step; removing the coconut bits ensures the signature silky texture of the 'cheese' slices. If the mixture is too sweet for your palate, add a tiny pinch of sea salt to balance the condensed milk. For the best texture, ensure your freezer is set to its coldest setting to prevent large ice crystals from forming. Always chill your serving bowls beforehand so the delicate shavings don't melt instantly upon contact.
🍽️ Serving Suggestions
Serve in a glass coupe or a traditional clay bowl for a rustic touch. Pair with a glass of chilled Pisco or a sweet dessert wine like Late Harvest Moscatel. Top with a few extra toasted coconut flakes for a modern textural contrast. Accompany with a side of 'Alfajores' (Peruvian shortbread cookies) for the ultimate dessert platter. Enjoy as a mid-afternoon treat alongside a hot cup of Peruvian organic coffee.