Queso helado

Step 1: Warm 3 ¼ cups whole milk with 1 cinnamon stick and 4 cloves in a saucepan over a medium heat until steaming and small bubbles appear at the edges, then take it off the heat and leave to infuse for 10 minutes.

Step 2: Whisk 2 tbsp cornflour with 4 tablespoons of cold water until smooth. Fish out the spices, return the milk to a medium heat and whisk in the cornflour mixture.

Step 3: Cook, stirring all the time, until the milk thickens slightly and coats the back of a spoon, 3–4 minutes. Don't let it boil hard.

Step 4: Take the pan off the heat and stir in 14 oz sweetened condensed milk, 1 ¾ cups evaporated milk, 2 ⅛ oz desiccated coconut and 1 tsp vanilla extract. Cool, then chill until cold, about 1 hour.

Step 5: Pour into a 1 litre loaf tin lined with cling film and freeze. Every 45 minutes for the first 3 hours, scrape and stir the frozen edges into the middle with a fork to keep the crystals small. Or churn it in an ice-cream machine until thick, then freeze.

Step 6: Freeze until firm, at least 4 hours in total. Let it soften in the fridge for 10 minutes, then lift it out, cut into thick slices and dust with 1 tsp ground cinnamon.