Dulce de leche ice cream
Being the lovers that we are, cans of condensed milk are never hard to find in our pantry. In fact, we fill a squirt bottle with condensed milk for quick and easy access each morning to sweeten our Vietnamese iced coffees. But little did we know that by simply boiling an unopened can results in a golden caramelized dulce de leche, a sauce that鈥檚 infinitely versatile for all types of desserts. Dulce de leche, literally 鈥渃andy made of milk,鈥� is thought to and has made it鈥檚 way into mainstream American products such as , , and even !
cans for about 2-3 hrs evaporates the water content and caramelizes the sugars. The key is to keep it submerged at all times so we made sure to use are large stock pot with plenty of water. Alternatively you can also use a to cut the time down to 30-45 minutes.
Although time intensive, it couldn鈥檛 have been any easier! The result is a shiny, smooth, and addicting confection. We鈥檝e never had the opportunity to try, but dulce de leche from Latin America, particularly is supposed to be the best, but it鈥檚 also quite expensive. If you鈥檙e not up for boiling cans, and Eagle brands also makes affordable versions of this treat.
So how did we use our boiled can of dulce de leche? We wanted to maximize our efforts and make the most decadent dessert we could think of: dulce de leche ice cream topped with dulce de leche syrup.
This ice cream ranks right up there with one of the best frozen treats we鈥檝e ever made: . Smooth and rich, the sophisticated sweetness of dulce de leche ice cream will linger on your tongue. Since this experiment, we鈥檝e tried dulce de leche on cookies and fruit, and the next thing to try is dulce de leche sweetened Vietnamese iced coffee!
Dulce De Leche Ice Cream
From Gourmet Magazine
2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1-2/3 cups)
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans (2-1/2 to 3 ounces), toasted (we omitted this)
Bring milk and cream just to a boil in a 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.
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Hong Pham and Kim Dao blog at .
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