Queso Helado - Peruvian Ice Cream

If you love sweet things, this ice cream dessert recipe will hit the sweet spot ten times out of ten.

📝 Ingredients

• 2 egg yolks
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tbsp corn-starch
• 1/4 cup water
• 2 cup full-fat milk (500 ml)
• 6 tbsp coconut (grated)
• 1 can condensed milk (300 g.)
• 1/2 cup cream
• 1 cinnamon stick
• 2 sweet cloves

👨‍🍳 Instructions

1. 1In a bowl, mix the egg yolks with the sugar and the vanilla extract. Set aside
2. 2In another small mixing bowl, place the water, preferably warm. You can heat it for about 5 seconds in the microwave, then dissolve the cornstarch in the water. Make sure you mix it well and that it is lump-free. Set aside.
3. 3Turn on the stove, over medium-low heat. Place the milk in a medium-sized heavy saucepan, along with the cinnamon stick, cloves, and grated coconut. Bring it to the flame, stirring gently with a spoon, until steam begins to come out of the surface.
4. 4Pour the cornstarch water into the pot.
5. 5Add the cream, the condensed milk, and the egg yolk mixture into the pot. Continue cooking for about five more minutes until the mixture thickens.
6. 6Strain the mixture, to separate the cinnamon stick, cloves, and grated coconut.
7. 7Allow the mixture to cool to room temperature in a bowl.
8. 8When the mixture is room temperature. Place the mixture in a (preferably) plastic container, and put it in the freezer for at least four hours until it is firm. This dessert is served like ice cream.
9. 9Serve like a scoop of ice cream's into glasses, sprinkle cinnamon sugar. You can add the topping of your choice, syrup, or fruits.