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Peruvian "Queso Helado"

Course Dessert
Difficulty Low
Prep Time 10 minutes
Cook Time 30 minutes
Freezing Time 8 hours
Total Time 40 minutes
Servings 8 people in individual moulds or a 26x11cm mould
Author Lorena Salinas from Cravings Journal

Ingredients

  • 50 g grated coconut
  • 3 cinnamon sticks
  • 5 cloves
  • 400 g evaporated milk
  • 100 ml water
  • 400 g condensed milk
  • 1 tbsp cornflour + 1 tbsp water
  • 1 tsp vanilla essence
  • 2 egg yolks
  • 200 g evaporated milk to finish

Instructions

  1. Put the coconut, cinnamon and cloves in a pot. Toast stirring constantly on low heat until the coconut is golden.

  2. Add the 400g evaporated milk and water and let it boil for 10min so it infuses with the coconut, cinnamon and cloves.

  3. Add the condensed milk, vanilla and cornflour dissolved in cold water and stir until it boils and thickens.

  4. Add 1/4 of the mi onto the yolks and whisk fast so it doesn't curdle. Then put it back into the mix and stir over low heat for an extra 30 seconds - 1 minute so the egg yolks thicken up the mi further.

  5. Finish off the heat with the extra 200g of evaporated milk at room temperature.

  6. Pass through a sieve. If you like the texture of grated coconut you can put a bit back inside the mix.

  7. Pour onto individual containers or a rectangular mould and freeze for 8 hours.

  8. To unmould submerge the outer part of the mould, dry out and turn it onto a plate.