Serves 15
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 cup sugar
2 ounces dried coconut, grated
1 tablespoon vanilla
1 teaspoon cornstarch
5 egg yolks
1 12-ounce can unsweetened evaporated milk
1 14-ounce can sweetened condensed milk
Ground cinnamon
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 this to the spiced milk and stir in the sweetened condensed milk.
4. Pour into a container and put in the freezer for several hours. Once frozen, cut in squares or serve with a scoop, and sprinkle with ground cinnamon.
Originally, this dessert was made with almonds, but eventually people started using coconut because it was cheaper and more accessible.