Ingredients
Base
- 1 litrewhole milk
- 400 mlevaporated milk
- 200 gsugar
- 2cinnamon sticks
- 6cloves
To thicken
- 3 tbspcornflour
- 100 mlcold milk
To flavour
- 100 gdesiccated coconut
- 1 tspvanilla
- a pinch of salt
To finish
- ground cinnamon, to dust
Equipment
- a wide shallow metal tray
- a metal spoon or scraper
Directions
- Bring the whole milk to a simmer with the cinnamon sticks and cloves. Take it off the heat and let it infuse for at least 30 minutes. Strain the cinnamon and cloves out of the milk.
- Return the milk to the pan with the evaporated milk and sugar and warm it. Slake the cornflour in the cold milk until completely smooth.
- Pour the slaked cornflour into the warm milk, whisking, and cook until it thickens and comes to a boil. Let it boil for a full minute, because cornflour only thickens fully at boiling point.
- Take it off the heat and stir in the coconut, vanilla and salt. The pinch of salt matters more than it looks and it stops the whole thing being flatly sweet. Cool the mixture completely, then chill it. Pour it into a wide shallow metal tray and put it in the freezer.
- Use a wide shallow metal tray, because it freezes fast and evenly and metal conducts the cold far better than plastic. After 45 minutes, take it out and scrape and beat it hard with a fork or a spoon, breaking up the ice crystals.
- Repeat this every 30 to 40 minutes, four or five times in all. Salt lowers the melting point of the ice, which is what makes the bowl cold enough to freeze the mixture at all. The finished texture should be dense, smooth and slightly grainy rather than creamy like ice cream.
- Freeze it fully for a final 2 hours. Dust generously with ground cinnamon. Serve immediately, because it melts fast.
Technique
- Some versions add a little coconut milk, and some use only fresh milk.
- It is often flavoured with lucuma or with a splash of pisco.
- An ice cream machine works and gives a smoother, less traditional texture.
Substitutions
- An ice cream machine, accepting a smoother result.
- Coconut milk for part of the evaporated milk.
Variations
- With lucuma, the Peruvian fruit.
- Made without coconut, which some Arequipa vendors do.
- With a splash of pisco.
History
An Arequipa street dessert churned in a metal bowl set over ice and salt; named for its resemblance to a round of cheese.
Frequently asked questions
What is Queso helado?
Queso helado is a dessert from Peru: frozen spiced milk scraped into cups, containing no cheese at all. An Arequipa street dessert churned in a metal bowl set over ice and salt; named for its resemblance to a round of cheese.
How long does Queso helado take to make?
Queso helado takes 30 min plus 4 hr freezing of preparation and 20 min of cooking. The recipe makes 8 servings. It is rated medium to make.
What can I substitute in Queso helado?
Yes, within limits. An ice cream machine, accepting a smoother result. Coconut milk for part of the evaporated milk.
What is the most important thing to get right in Queso helado?
Bring the whole milk to a simmer with the cinnamon sticks and cloves. Take it off the heat and let it infuse for at least 30 minutes. Strain the cinnamon and cloves out of the milk.
