DULCE DE LECHE ICE CREAM WITH HONEY-ORANGE ROASTED FIGS
Categories Dairy Fruit Dessert Roast Quick & Easy Orange Fig Fall Honey Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 375°F. Boil orange juice and honey in small saucepan until reduced to generous 1/3 cup, about 10 minutes. Place in 8x8x2-inch glass baking dish and pour orange mixture over: 1 pound large black Mission figs, quartered
- Bake until figs are tender and liquid is slightly syrupy, about 20 minutes, adding more orange juice by tablespoonfuls if mixture becomes too thick. Spoon figs and syrup over dulce de leche ice cream and serve.
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
Steps:
- Slowly cook 6 cups milk, sugar and vanilla bean to a caramel stage. You must constantly stir or it will burn. Deglaze with remaining 4 cups milk and cream, and boil for 1 minute. Cool. When cold add the 1 1/2 cups of raw milk. Strain, chill and pour into an ice cream maker and process for about 7 to 8 minutes.
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
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!
DULCE DE LECHE ICE CREAM
Make and share this Dulce De Leche Ice Cream recipe from Food.com.
Provided by rsarahl
Categories Frozen Desserts
Time 6h
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, warm the cream, milk and 2/3 cup of the dulce de leche.
- Stir mixture constantly until well blended, about 5 minutes.
- In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt.
- Gradually add the hot cream mixture and whisk until they are fully incorporated.
- Transfer the mixture to a saucepan.
- Cook over medium-low heat, stirring with a wooden spoon or spatula, until the custard thickens, about 10 minutes; do not boil.
- Pour the custard through a cheesecloth lined strainer set over a clean bowl.
- This will strain any lumps and leave a smooth custard.
- Nestle the custard bowl in a larger one filled halfway with ice and water and cool the custard to room temperature.
- Stir this mixture occasionally.
- Refrigerate until chilled, at least 1 hour.
- Transfer chilled custard to an ice cream maker and freeze according to the manufacturer's instructions.
- At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche into the churning ice cream to get the swirled effect.
- Harden off/freeze finished ice cream until firm, 3 to 4 hours.
Nutrition Facts : Calories 2148.5, Fat 169.8, SaturatedFat 99.3, Cholesterol 1673.1, Sodium 514.1, Carbohydrate 130.2, Sugar 100.8, Protein 33.9
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