Desserts
Queso helado
A Peruvian ice cream made with milk, cinnamon and sweetened condensed milk, with a dense, creamy texture. Its name means 'frozen cheese', although it contains no cheese, and it is very popular in summer.
Ingredients
Ingredients
Base
Spices & seasoning
Optional extras
Instructions
- Heat the milk with the cinnamon stick over medium heat until it just simmers, then leave to infuse off the heat for 10 minutes.
- In a bowl, whisk the egg yolks with the sugar until pale and frothy.
- Remove the cinnamon from the milk, then pour it gradually over the yolks while whisking so they don't scramble.
- Return everything to the pan and cook over low heat for 5 minutes, stirring, until the custard coats the back of a spoon, without boiling.
- Off the heat, add the sweetened condensed milk and vanilla, then mix well.
- Leave to cool completely, then gently fold in the whipped double cream.
- Pour into a mould, cover and freeze for 6 hours, stirring every hour for a smoother texture.
- Serve in scoops, dusted with ground cinnamon if you like.
Variations and tips
No ice cream maker version. The method above works perfectly; regular stirring replaces the ice cream maker.
Using what's available. The double cream can be replaced with thick crème fraîche loosened with a little milk.
More ideas
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Peru
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Original Ecomely recipe.