TRES LECHES RUM ICE CREAM RECIPES

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.

Steps:

• METHOD:.
• Preheat oven to 350°F Generously butter a 13 x 9-inch baking dish or a 10”cake pan.
• CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder. Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in baking dish. Pierce the cake all over with a fork, taking care to not tear it up.
• MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
• When ready to serve, cut a slice and plate it.
• Top with a dollop of freshly whipped cream or a side of ice cream, dust cake with fresh cocoa powder and place a slice or two of fresh mango, caramelized banana, berries, kiwi and mandarin oranges, or whatever fruit you prefer on the side.