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.
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.
Drain and discard the spices, add the vanilla, and the cornstarch (previously dissolved in a little water). Let it cool.
Process the egg yolks in a blender with the unsweetened evaporated milk. Add th