- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup Arequipe
- 1/2 teaspoon vanilla extract
- pecans to garnish
In a medium saucepan on medium heat bring the milk and the cream to boil. Remove from the heat and whisk the Arequipe until fully dissolved.
Add the vanilla extract to the mix and stir, incorporating all the ingredients. Transfer the mix to a Pyrex bowl and chill the mix putting it over another bowl full of ice for about 10 minutes. Transfer to the fridge for 20 minutes until the mixture is very cold.
Take the mixture out the fridge and pour the mixture into the ice cream maker, let the machine freeze and churn the mixture until almost firm.
Transfer the ice cream into a air tight container and freeze to harden for at least 2 hours.
Serve with the garnish if your choice.