This is one of the most easy ice cream recipes I've made. All it needs is bringing milk and cream to boil and then stirring in dulche de leche and setting aside to chill, then churning it in the ice cream machine to finish making the ice cream. I swirled some dulche de leche while putting it into a container.
I had this flavor of store bought ice cream a few years back, but I think my homemade version tasted much better than that. My mom (who happens to be a tough critic) loved it and asked for seconds :-)
Recipe from Smitten Kitchen:Ingredients:
Whole milk - 2cups
Heavy Cream- 1cup
Dulche de leche - 1⅔cups
Vanilla extract - ⅛tsp
Pecans - ¾cup, toasted and chopped (optional)
Method:
- Bring milk and cream to a boil in a medium saucepan over moderate heat. Remove from heat and whisk in 1 cup dulche de leche until dissolved.
- Whisk in vanilla extract and let the mixture cool completely. Chill for at least 4 hours or overnight.
- Freeze in ice cream machine until it is almost firm. Fold in the pecans, if using. Transfer ⅓ of the ice cream into a freezer safe ice cream container, swirl a few tablespoons of the reserved dulce de leche, followed by ⅓ of the ice cream and another layer of dulce de leche. Repeat until all of the ice cream and dulce de leche are used up. Freeze.
Lets check out what my fellow marathoners have cooked today for BM# 55.
