Frozen Milk Foam (Helado de Espuma)

Origin: Bolivia, southern Peru and Buenos Aires province

Source: Corina Aparicio de Pacheco, 1890

Ingredients

Instructions

  1. Method one: half-fill two tin cans with milk, wrap in sheepskins soaked in saltpeter (or salt) water, and trot them on horseback a league out and back so the milk turns to frozen foam.
  2. Season the frozen foam with sugar and cinnamon and serve.
  3. Method two: place milk (optionally with a cup of cream), seasoned with sugar and cinnamon, in a deep tin dish over saltpeter-seasoned ice.
  4. Beat the milk from both sides with two bundles of broom-straw for about ten minutes until it becomes frozen foam.

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