DULCE DE LECHE ICE CREAM
Provided by Mariana Crespo
Categories Ice Cream Machine Dairy Nut Dessert Freeze/Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
- Freeze mixture in ice cream maker until almost firm, then fold in pecans.
- Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
DULCE DE LECHE ICE CREAM CAKE
I invented this recipe about six months ago when requested to bring a frozen dessert to a holiday potluck. Since then I've made it about once a month, and it is always a hit. I gave one away as a hostess gift to a friend when she invited us for Friday night dinner, and got a phone call the following week to say that the leftovers were all finished and her daughter had gone into mourning over the fact. I use Recipe #394073 in the recipe, but you can use any brand or your own version of homemade ice cream.
Provided by Mirj2338
Categories Frozen Desserts
Time 4h
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Line a deep, square or oblong dish (freezer safe) with one of the sliced loaf cakes.
- Spread with 3 cups of dulce de leche ice cream.
- Sprinkle with half of the pecan dust.
- Repeat with another layer, cake, ice cream and dust.
- Cover and freeze for 4 hours or overnight.
DULCE DE LECHE ICE CREAM CAKE
Categories Cake Dairy Dessert Bake Quick & Easy Frozen Dessert Strawberry Summer Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine crackers, nuts, 1 tablespoon sugar, and salt in processor. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Cool completely.
- Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, at least 3 hours and up to 1 week.
- Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.
- Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.
DULCE DE LECHE
This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream
Provided by Charlotte Pike
Categories Condiment, Dessert
Time 25m
Yield Makes around 450 ml
Number Of Ingredients 4
Steps:
- Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
- When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
- Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.
Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
DULCE DE LECHE ICE CREAM
Get out your ice cream machines for this one!! 2 cans of sweetened, condensed milk (not evaporated milk) are caramelized, and half of the mixture is stirred into a custard base. When the custard is almost frozen, the rest of the caramel is dropped in ribbons into the ice cream as it continues to churn in the ice-cream maker.
Provided by Rita1652
Categories Frozen Desserts
Time 2h30m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 4
Steps:
- Place sweetened, condensed milk into the top of a double boiler. Cook over simmering water for 1½ to 2 hours, stirring every five minutes, until a golden caramel color. Chill half of mixture. Cool the other half to room temperature.
- Heat 2 cups of milk almost to a simmer in a medium saucepan. Whisk eggs in a bowl. Slowly pour about one half cup hot milk into eggs, whisking rapidly to prevent eggs from cooking. Whisk eggs into remaining milk in saucepan. Stir constantly over medium-low heat until custard thickens. It should heavily coat a spoon. Do not allow custard to boil.
- Remove from heat and stir in the room-temperature caramel, add the remaining 1 cup milk and the vanilla. Refrigerate overnight or until very cold.
- Pour ice cream base into an ice-cream maker and process according to manufacturer's instructions. When ice cream is thick and almost done, dollop in chilled caramel into mixture, allowing it to drip in ribbons from a spoon. Continue processing until done. Freeze if you can wait! Enjoy!
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14 DULCE DE LECHE DESSERTS FOR DELICIOUS CARAMEL FLAVOR
From bhg.com
Estimated Reading Time 4 mins
- Dulce de Leche Cake. This gorgeous cake has two secrets: It's made with a boxed cake mix (surprise!) and has a velvety layer of dulce de leche cream inside!
- Frozen S'mores Cake. You might not think dulce de leche when you think of s'mores. But in this recipe, a quart of dulce de leche ice cream elevates the classic marshmallow, chocolate, and graham cracker combination in one beautiful frozen dessert.
- Dulce de Leche Fluff Brownies. Everyone loves chocolate brownies. How can you make this classic dessert even better, you ask? Swirl together marshmallow creme and dulce de leche on top, of course.
- Skillet Dulce de Leche Peach Pie. Step away from the pie plate. All you need is a cast-iron skillet to make this luscious peach pie, the idyllic summer dessert when peaches are in season.
- Stuffed Churro Puffs. Make classic cream puffs even tastier by stuffing them with dulce de leche and topping with a dollop of sweetened whipped cream.
- Caramel Meringue Pie. Light, airy meringue pairs perfectly with creamy caramel from dulce de leche and rich vanilla bean flavor in this easy pie.
- Dulce de Leche Pretzel Bites. We made creamy, sticky dulce de leche into a bite-size party snack. When you spread dulce de leche between chocolate-covered pretzels, then dip them into vanilla candy coating, the result is a sweet and delicious no-mess treat that will have guests making return trips to the dessert table.
- Chocolate Icebox Cookies with Dulce de Leche. A sprinkle of cayenne pepper in these chocolate cookies brings out the rich cocoa flavor and adds a hint of heat.
- Dulce de Leche Pumpkin Pie with Hazelnut Crust. One bite of this dressed-up pumpkin pie and you'll never be satisfied with plain pie again. A layer of cream cheese combined with dulce de leche makes a luscious filling and turns each slice of this pumpkin pie recipe into a gorgeous layered masterpiece.
- Hazelnut-Pear Torte with Dulce de Leche Filling. Instead of using flour for the layers of this cake, we replaced most of it with ground hazelnuts to give this dessert its signature flavor.
DULCE DE LECHE CAKE - BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Total Time 1 hrServings 12Calories 582 per serving
- In a very large bowl beat cake mix, butter, eggs, and the water with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more (batter will be thick). Stir in orange peel. Spread batter in prepared pan. Bake about 40 minutes or until a wooden skewer inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes (cake may sink slightly during cooling). Loosen cake from side of pan; remove side. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on wire rack.
- Using a long serrated knife, cut the cake in half horizontally to make two layers. Place one layer, cut side up, on a serving platter. Slide pieces of waxed paper underneath the cake layer on all sides to catch drips. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream on top of layer. Top with the second cake layer, cut side up. Press down lightly. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream over cake. Cover and chill overnight. If necessary, cover and chill any remaining Dulce de Leche Cream.
- Spread Whipped Cream Frosting over top and sides of cake. Remove waxed paper pieces from under the cake. Just before serving, if desired, drizzle with Caramelized Sugar Drizzle. Serve with any remaining Dulce de Leche Cream.
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