Queso Helado

In a bowl, bloom gelatin in cold water and set aside.

In a medium saucepan, toast the coconut, cinnamon and clove until fragrant and golden brown. Add evaporated milk and whole milk and bring to a simmer. Cook for 2-3 minutes stirring constantly. Remove from heat and allow coconut and spices to infuse into the milk, about 20 minutes.

When the mixture is still warm, strain the milk mixture through a fine mesh sieve and reserve. Discard the spices and reserve coconut. If you’d like to make Coconut Tuiles as garnish, reserve the soaked coconut and dehydrate in an oven on a sil-pat lined baking sheet for 3 hours at 130F.

To the warm milk, add gelatin. Stir to dissolve completely.

In a bowl of a stand mixer, beat the egg yolks until pale and fluffy. Slowly stream in the warm milk. Add vanilla, sweetened condensed milk and heavy cream, stir to combine and strain.

At this point, you can pour the milk mixture into individual silicone molds or pour into an ice cream maker to churn before placing into a larger mold that you can slice.

Feeze for at least 8 hours.

Once ready to serve, prepare a warm water bath to help unmold the queso helado. Simply dip the individual silicone molds into the warm water for 2-3 seconds and invert onto your serving plate. Slice, dust with cinnamon and enjoy.