EASY DULCE DE LECHE ICE CREAM
This easy Dulce de Leche Ice Cream recipe is a fabulous way to use up leftover heavy cream and the perfect place to start if you've always wanted to make ice cream at home, no ice cream maker required.
Provided by Tracy
Categories Dessert
Time 6h10m
Number Of Ingredients 3
Steps:
- In a medium bowl, combine dulce de leche and 1/4 cup of the heavy cream and beat until smooth.
- In a large bowl, combine remaining heavy cream and vanilla extract. Using a handheld electric mixer, beat cream, starting on low, working up to high, until stiff peaks form (when you lift the beaters out, the peaks of cream should stand straight up without flopping over).
- Use a rubber spatula to fold in about 3/4 of the dulce de leche (reserve 1/4 to swirl in at the end), being careful not to deflate the whipped cream too much.
- Scoop half of the whipped cream mixture into a loaf pan or freezer container. Spoon half of the reserved dulce de leche over the top and use a knife to swirl the mixture into the cream.
- Add remaining whipped cream and repeat with remaining dulce de leche. Cover pan with cling wrap or lid and freeze until solid, at least 6 hours, preferably overnight.
- Serve and enjoy!
Nutrition Facts : Calories 285 kcal, ServingSize 1 serving
HOMEMADE DULCE DE LECHE ICE CREAM
Steps:
- Combine the milk with the sugar in a large mixing bowl, mix well until the sugar is completely dissolved.
- Add the cream and the vanilla extract, stir and mix well.
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.
HOW TO MAKE DULCE DE LECHE
This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h5m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
- Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
- Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g
DULCE DE LECHE ICE CREAM
Dulce de Leche Icecream with Caramelised Almonds
Provided by frombatoparis
Time 20m
Yield Serves 12
Number Of Ingredients 9
Steps:
- For the almonds: Put the sugar and water in a thick pan, over a medium heat. When the sugar reaches 110ÃÂÃÂÃÂÃÂÃÂÃÂÃÂðC (5'), pour all the almonds at a time. Stir continously with a wooden spoon. There, you'll panic because the sugar will turn into something like sand ! this is because the water has evaporated. Don't worry, keep on stirring and little by little sugar will turn into caramel (it doesn't happen instantly; it takes 10' aprox.)
- When the almonds have a nice caramel colour and are well coated, remove the pan from the fire, scatter the almonds on a Silpat, with the help of two forks coated in oil. Let them cool.
- For the icecream:Whisk the yolks with the dulce de leche. If you don't have ready made dulce de leche, you can follow any recipe with condensed milk can in internet. Check the colour. It should be really dark otherwise it won't look as dulce de leche...add some caramel food colouring if necessary
- Then, put the milk and cream in a saucepan and take it to a boil. Then, proceed like for a "crÃÂÃÂÃÂÃÂÃÂÃÂÃÂème anglaise": pour a little bit of the cream/milk mixture on the yolks/dulce de leche, combine well, then pour the yolks mixture into the rest of the cream/milk in the pan. Cook over medium heat, whisking constantly, until the cream coats the back of a spoon. Let it cool. Refrigerate overnight.
- Then, churn in your ice-cream maker as indicated by manufacturer. Some minutes before it is ready, add in the caramelised almonds (you can cut them in halves if you want to). For extra indulgence, you can also fold in some teaspoonfuls of dulce de leche. Freeze.
- Enjoy it!!!
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Reviews 108Estimated Reading Time 5 mins
- Melt butter and brown sugar together in a small pan over low heat. Cook until butter is melted, then add the pecans. Cook over low heat for about 1 minute, stirring constantly. Remove from heat and place on a cookie sheet lined with parchment paper to cool.
- Place dulce de leche in a large bowl. Stir to break it up a little. Add vanilla and whipped topping and fold gently until almost combined (there will still be a few swirls of dulce de leche showing). You don’t want to over-stir or it won’t set up in the freezer. Fold in pecans.
- Place in a airtight container and freeze until semi-firm (it won’t be as firm as regular ice cream), at least 4 hours or overnight.
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