One of my earliest food-related memories takes me back in time to my tío Rojelio’s restaurant, Bésame Mucho, in Mexico City. I was about eight years old and remember hearing words like huitlacoche for the first time and seeing desserts like helado de queso on the menu. Cheese ice cream sounded intriguing so I had to try it.
A single scoop of ice cream was served surrounded by fresh raspberries and the flavors have remained ingrained in my memory thirty years later. The ice cream was rich, creamy, and sweet with a hint of saltiness from the cheese – flavors that contrasted perfectly with the tart berries.
Now when I travel throughout Mexico I am always in search of the perfect cheese ice cream and like to pair it with something fresh. Upon my return from my most recent trip, I was determined to make my own version and discovered that some of the most delicious flavors are oftentimes the easiest to recreate. Here’s my version of Bésame Mucho’s helado de queso – hope you enjoy it as much as I do.
WHAT YOU NEED
- 2 cups whole milk
- 2 cups heavy cream
- ½ cup agave syrup
- 5 ounces Cacique Queso Fresco, crumbled
- Fresh raspberries, for garnish
HOW TO MAKE IT
- In a blender, blend milk, cream, and agave on medium until ingredients are mixed well, about 30 seconds. Fold in crumbled queso fresco by hand. Transfer mixture into an ice cream maker and churn according to the manufacturer’s instructions, approximately 15-20 minutes. Store in an airtight container and freeze for at least four hours before serving.