LECHE ICE CREAM RECIPES
TRES LECHES HOMEMADE ICE CREAM RECIPE | LAND O’LAKES
Steps:
- Combine whipping cream and milk in 2-quart saucepan. Cook over medium-low heat stirring occasionally, 8-10 minutes or until mixture just comes to a boil. Remove from heat.
- Combine eggs and egg yolks in bowl. Beat at high speed until thickened and pale yellow. Slowly whisk 1/2 cup hot whipping cream mixture into egg mixture. Slowly pour egg mixture into remaining whipping cream mixture in saucepan, whisking constantly.
- Reduce heat to low. Cook, stirring constantly, 2-3 minutes or until mixture reaches 160°F and is thick enough to coat back of metal spoon. (Do not boil.) Remove from heat.
- Stir in sweetened condensed milk and vanilla. Pour into clean bowl. Cover; refrigerate 2-3 hours or until chilled.
- Freeze in ice cream maker according to the manufacturer’s instructions until desired consistency. Slowly pour caramel sauce into ice cream, while keeping ice cream maker running, until caramel is just swirled into ice cream.
- Serve immediately or store frozen in freezer container with tight-fitting lid. Serve with additional caramel sauce, if desired.
Nutrition Facts : Calories 480 calories, FatContent 29 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 215 milligrams, SodiumContent 140 milligrams, CarbohydrateContent 44 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 9 grams
SEA SALT DULCE DE LECHE ICE CREAM RECIPE - FOOD.COM
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.
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours
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, FatContent 40.7, SaturatedFatContent 17.2, CholesterolContent 93.7, SodiumContent 75.1, CarbohydrateContent 10.4, FiberContent 2, SugarContent 7, ProteinContent 6.9
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From thepioneerwoman.com
Total Time 13 hours 30 minutes
Category Summer, dessert
From thepioneerwoman.com
Total Time 13 hours 30 minutes
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From bbcgoodfood.com
Reviews 5
Total Time 20 minutes
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From bbcgoodfood.com
Reviews 5
Total Time 20 minutes
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DULCE DE LECHE ICE CREAM - BAKING MISCHIEF
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From woolworths.com.au
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From dippinflavors.com
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