Dulce De Leche Ice Cream Pie With Mocha Fudge Sauce Recipes

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DULCE DE LECHE ICE CREAM PIE WITH MOCHA FUDGE SAUCE

Categories     Chocolate     Dairy     Dessert     Bake     Freeze/Chill     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 20



Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce image

Steps:

  • For crust:
  • Preheat oven to 350°F. Blend pecans and sugar in processor until pecans are finely ground. Add cookie crumbs and cinnamon and process to combine. Add butter and blend until moist clumps form. Press crust onto bottom and up sides of 9-inch glass pie dish. Bake until crust is lightly toasted, about 10 minutes. Cool completely.
  • For sauce:
  • Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved. Whisk sugar and cocoa in heavy medium saucepan. Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and butter. Bring to boil over high heat, stirring constantly. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in 1 teaspoon vanilla.
  • Soften 1 pint ice cream at room temperature 15 minutes. Spread evenly over bottom of crust. Drizzle 3 tablespoons sauce over ice cream. Freeze until sauce sets, about 15 minutes.
  • Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes. Spread evenly atop sauce. Drizzle with 3 tablespoons sauce. Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1 day ahead. Cover and refrigerate sauce. Keep pie frozen.)
  • Rewarm mocha fudge sauce over low heat, stirring often. Whip 1/2 cup chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Transfer to pastry bag fitted with star tip. Pipe rosettes of cream around top edge of pie. Sprinkle with chopped pecans. Cut pie into wedges and serve with sauce.

Crust
1/3 cup chopped pecans
2 tablespoons sugar
2/3 cup vanilla wafer cookie crumbs (from about 32 cookies)
1/2 teaspoon ground cinnamon
2 tablespoons (1/4 stick) unsalted butter, melted
Sauce
2 tablespoons boiling water
1 tablespoon instant espresso powder or instant coffee powder
1 cup sugar
2 tablespoons unsweetened cocoa powder
1 cup whipping cream
1/4 cup light corn syrup
2 ounces unsweetened chocolate, finely chopped
2 tablespoons (1/4 stick) unsalted butter
1 1/2 teaspoons vanilla extract
2 pints caramel ice cream (such as dulce de leche)
1/2 cup chilled whipping cream
1 tablespoon powdered sugar
2 tablespoons chopped pecans

DULCE DE LECHE PIE

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 8



Dulce de Leche Pie image

Steps:

  • For the crust: Preheat the oven to 350 degrees F. In a medium bowl, blend together the graham cracker crumbs and brown sugar. Drizzle in the butter and mix with a fork until the crumbs are evenly moistened. Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch pie dish. Bake for 6 to 8 minutes. Let cool completely before filling.
  • For the filling: Preheat the oven to 425 degrees F. Pour the sweetened condensed milk into a shallow baking dish. Cover the pan snugly with aluminum foil. Set the shallow dish in a larger roasting pan and add hot water until it reaches halfway up the side of the baking dish. Bake until a dark caramel color, 1 to 1 1/2 hours. Check occasionally to add more water to the pan as needed. The condensed milk will turn a nice brown caramel color. Carefully remove from the oven and let cool completely.
  • Whisk out any lumps until smooth and fill the prepared pie crust. Slice the bananas and arrange them on top of the dulce de leche caramel.
  • Using a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a handheld mixer), whip the cream on medium speed until it starts to thicken. Add the confectioners' sugar and beat until the cream holds nice soft peaks. Refrigerate until ready to serve.
  • Grate the chocolate on top of the whipped cream just before serving.

2 cups graham cracker crumbs (16 crackers)
1/4 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
2 large bananas
2 cups heavy cream
1/4 cup confectioners' sugar
2 ounces good-quality semisweet dark chocolate

DULCE DE LECHE SAUCE

Make and share this Dulce De Leche Sauce recipe from Food.com.

Provided by riffraff

Categories     Sauces

Time 15m

Yield 1 1/3 cups

Number Of Ingredients 3



Dulce De Leche Sauce image

Steps:

  • Combine whipping cream and brown sugar in heavy medium saucepan.
  • Stir over medium heat until sugar dissolves.
  • Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
  • Stir in sweetened condensed milk.
  • (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.).

Nutrition Facts : Calories 1606.6, Fat 76, SaturatedFat 47.4, Cholesterol 283.6, Sodium 278, Carbohydrate 228.1, Sugar 221.4, Protein 12.7

1 cup whipping cream
1 cup packed dark brown sugar
1/2 cup sweetened condensed milk

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



Dulce De Leche Ice Cream image

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!

2 (14 ounce) cans sweetened condensed milk
3 cups whole milk
2 eggs
1 teaspoon vanilla

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