Peruvian Pot
Queso Helado
Arequipa's beloved frozen dessert — named 'frozen cheese' not for its ingredients but because it's traditionally served in slices and blocks that resemble fresh cheese. Made from milk, coconut, and cinnamon, hand-churned in a copper pot set in ice and salt. Refreshing, aromatic, and unmistakably Andean.
Ingredients
Instructions
- 1
Combine the whole milk, cinnamon sticks, and cloves in a saucepan. Bring to a gentle boil over medium heat, then reduce heat and simmer for 8 minutes to infuse the spices. Remove from heat and let cool for 10 minutes. Discard the cinnamon sticks and cloves.
- 2
Stir in the evaporated milk, condensed milk, shredded coconut, and vanilla extract. Mix until well combined. Let the mixture cool completely, then refrigerate until cold, at least 2 hours.
- 3
Pour the cold mixture into a shallow metal container and place in the freezer. Every 30 minutes, remove and stir vigorously with a fork or whisk, scraping the frozen edges into the center. Repeat 4-5 times over 2-3 hours until the texture is smooth and scoopable like a granita.
- 4
Scoop into bowls or small glasses. Dust generously with ground cinnamon on top and serve immediately. Traditionally served in the morning or as an afternoon treat.
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