Queso Helado

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Arequipa is the birthplace of this sweet artisanal ice. This recipe was given to us by celebrity chef Blanca Chávez, author of the beautiful cookbook Entre Hornos y Rocotos.


  • 4 cups milk
  • 2 cinnamon sticks
  • 4 cloves


  1. Bring the milk to a boil in a heavy saucepan over high heat, with the cinnamon sticks, cloves, sugar, and grated coconut. Turn the heat off immediately.
  2. Drain and discard the spices, add the vanilla, and the cornstarch (previously dissolved in a little water). Let it cool.
  3. Process the egg yolks in a blender with the unsweetened evaporated milk. Add th