Suspiro De Limena, Picarones and Lucuma Ice Cream

Suspiro de Limena:

1. Put both types of milk in a saucepan. Thicken on medium heat, stirring constantly. The bottom of the pot should be visible when the spoon strokes the bottom. When that point is reached, remove from heat and add egg yolks. Mix well with a whisk. Put in a bowl and let cool down. Put the sugar and port in a small saucepan. Simmer on medium heat until a thick syrup forms. In the meantime, beat the egg whites until stiff. When the syrup is ready, slowly pour it into the egg whites. Keep beating until the foam gets cold. Pour into the bowl on top of the milk mixture and dust with cinnamon.

Picarones:

1. For the syrup panela (or 300 g dark cane sugar) put in a saucepan and cover with water. Add 2 sticks of cinnamon, fig leaf and cloves. Bring everything to a boil and simmer for 30 minutes. Pour through a sieve into a jug and allow to cool to room temperature.
2. Peel the sweet potatoes and pumpkin and cut into small pieces. Put in a saucepan with the remaining cinnamon sticks. Add 250 ml of water and cook the vegetables until they are soft. Press the vegetables through the potato press while they are still hot. Do not throw away the cooking water. Dissolve the yeast with sugar, salt and a little cooking water. Cover and let ferment for 30 minutes. Then mix with the puree in a large bowl. Slowly add flour and mix vigorously with a wooden spoon until bubbles appear. Add the liqueur and mix. Cover the dough and let it rest for 3 hours. Heat the oil. Put water in a small bowl. Wet your hand and take some dough with your fingers, about the size of a nut. Fry in the oil while turning until crispy. Traditionally, the picarones are shaped like rings by hand.

Lucuma ice cream:

1. Heat the milk on medium heat until the edge shows small bubbles but it does not boil. In the meantime, beat the egg yolks and sugar with the mixer until the mixture turns light yellow and thick. Slowly pour in the hot milk and continue beating until everything is mixed properly. Pour the mixture back into the pot. Thicken on low heat while stirring constantly. The mixture should not boil, but rather be heated to a temperature of 76 degrees Celsius! Mix with the lucuma in a bowl and let cool well. Whip the cream until it is firm. Mix carefully with the lucuma milk. Put in an ice cream maker and let freeze. Store in the freezer.