PREP TIME: 10 MINS
COOK TIME: 20 MINS
2 egg yolks
1/4 cup sugar
1 tsp Inca’s Food Vanilla Essence
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 Doña Isabel Cinnamon Stick
2 sweet cloves
In a bowl, mix the egg yolks with the sugar and the vanilla extract. Set aside.
In 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.
Turn 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. Pour the cornstarch water into the pot.
Add the cream, the condensed milk, and the egg yolk mixture into the pot. Continue cooking for about five more minutes until the mixture thickens.
Strain the mixture, to separate the cinnamon stick, cloves, and grated coconut. Allow the mixture to cool to room temperature in a bowl.
When the mixture is at 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.
Serve a scoop of ice cream into each glass, and sprinkle cinnamon sugar. You can add the topping of your choice, syrup, or fruits.
Adapted from: https://www.eatperu.com/queso-helado/