SEA SALT ICE CREAM
Yes, i know it sounds odd. Have friends or relatives who liked the popular video game Kingdom Hearts 2? Well, this is a tasty treat they'll definitely enjoy trying :).
Provided by Kurada
Categories Frozen Desserts
Time 3h45m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Separate the eggs into two good sized bowls.
- Beat the egg whites until stiff.
- Mix the egg yolks and sugar until thick.
- Slowly bring the milk to a boil over medium heat, stirring occasionally.
- Pour the hot milk into yolk/sugar mixture and mix well.
- Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DON'T LET IT BOIL! also, if you can't get it to a custard thickness,just get it as thick as you can).
- Pour custard in with beaten egg whites and mix well.
- Add sea salt (keep adding salt until it tastes salty sweet, but be careful not to add to much).
- Put mixture in fridge to cool.
- Once cool, add cream and vanilla .
- (Optional) Add 12 drops of blue coloring, and 3 drops of green coloring.
- Freeze, following your ice cream maker's instructions.
- If you don't have an ice cream maker pour mixture into 1 or 2 metal cake pans and set in freezer. Let sit until edges become firm, then remove and mix. Repeat until uniformly frozen.
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
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
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
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!
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