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 PIE WITH MOCHA FUDGE SAUCE
Categories Chocolate Dairy Dessert Bake Freeze/Chill Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 20
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.
DULCE DE LECHE ICE CREAM SUNDAES
Categories Chocolate Dairy Dessert Bake Kid-Friendly Back to School Backyard BBQ Frozen Dessert Birthday Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 19
Steps:
- For chocolate sauce:
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.
- For streusel:
- Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.
- For blondies:
- Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.
- Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.
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
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
Make and share this Dulce De Leche Ice Cream recipe from Food.com.
Provided by Chilicat
Categories Frozen Desserts
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour condensed milk into a medium saucepan; cook over medium heat, stirring constantly, until thick and golden-brown, about 15 minutes. Remove from heat.
- Meanwhile, in another medium saucepan over medium-low heat, bring cream, milk and cinnamon stick to a simmer. Remove cinnamon stick.
- Slowly pour condensed milk into large bowl. Gradually whisk in cream mixture, then vanilla. Cover; refrigerate until cold. Stir mixture. Transfer to ice cream maker; freeze according to manufacturer's directions.
Nutrition Facts : Calories 475.4, Fat 30.2, SaturatedFat 18.7, Cholesterol 111.7, Sodium 137.2, Carbohydrate 43.2, Sugar 42.1, Protein 8.8
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 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
SEA SALT DULCE DE LECHE ICE CREAM (ICE CREAM MAKER)
Had to share this after I tried it over the weekend! This one's a bit different than the others posted, due to the addition of toasted pecans (or dark chocolate crunchies, see note), and a sprinkle of sea salt before serving. Adapted from the Gourmet Today cookbook. Cooking time includes the mid-range chilling and freezing times.
Provided by Muffin Goddess
Categories Ice Cream
Time 6h15m
Yield 1 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture.
- Whisk in the vanilla extract.
- Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold.
- Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose.
- Transfer ice cream to an airtight container to ripen for at least 1 hour.
- When ready to serve, scoop ice cream into bowls and sprinkle lightly with sea salt (flakes are best, but the coarse-grain sea salt works too). Enjoy!
- NOTE: The original recipe calls for the toasted chopped pecans, but I like to use a lesser amount of Valrhona dark chocolate crunch perles that I find at Whole Foods Market instead. I'm sure this would be wonderful with an additional caramel swirl folded in as well, but I didn't have any extra dulce de leche on hand to try that.
Nutrition Facts : Calories 421.3, Fat 40.7, SaturatedFat 17.2, Cholesterol 93.7, Sodium 75.1, Carbohydrate 10.4, Fiber 2, Sugar 7, Protein 6.9
DULCE DE LECHE ICE CREAM WITH FRESH STRAWBERRIES AND MEXICAN CHOCOLATE SAUCE
Provided by Jill Silverman Hough
Categories Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Cinco de Mayo Strawberry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
- Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.
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- 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.
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