Helado de Queso

Helado de Queso

By
From
Andina
Serves
6-8
Photographer
David Loftus

Cheese Ice Cream. This dish gets its name from the way it was originally prepared by hand using a spinning metallic bucket, which formed a layer of iced cream on its edges that was then scraped off and looked like slices of cheese. It’s now so popular in Arequipa that it has its very own celebration day – the fourth Sunday in January.

Ingredients

Quantity Ingredient
1 litre full-fat milk
4 cloves
4 cinnamon sticks
100g desiccated coconut
1 tin condensed milk
200g cottage cheese
a few drops vanilla extract
ground cinnamon, to serve

Method

  1. Put the milk in a saucepan with the cloves, cinnamon sticks and coconut over a medium heat. Bring to just boiling point, then reduce the heat to low and simmer very gently for 20 minutes, stirring regularly, until the flavours of the spices and coconut have infused with the milk. Remove the pan from the heat and strain the liquid through a fine sieve into a large bowl.
  2. Stir in the condensed milk, cottage cheese and vanilla extract, then whisk until the cheese has melted into the mixture. Leave to cool, then cover and chill in the fridge for 1 hour.
  3. If you have an ice-cream maker, transfer the chilled mixture into the drum and churn until thick, then transfer to a freezer container and leave to freeze for at least 4–5 hours. If you don’t have an ice-cream maker, put the mixture in a shallow freezer container and put in the freezer for 30 minutes. Remove the container from the freezer and beat with a hand-held electric whisk to break up the ice crystals, then return to the freezer. Repeat every 30 minutes until the ice cream is smooth and frozen.
  4. Transfer the ice cream to the fridge 30 minutes before serving to soften up a little. Serve in scoops, sprinkled with a little ground cinnamon.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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