Wednesday, July 13, 2016

Dulce de Leche Ice Cream

We don’t get dulce de leche here. I have searched a lot..but still couldn’t find it. I became a crazy fan of dulce de leche without even tasting it after I watched a chocolate cake recipe on food network. It was yummy!! Pure food-p**n!!Besides this particular toffee like spread is a pure internet phenomenon...popularized by you tubers. So...here is the trick...even if you can’t find dulce de leche you can make your own from a can of condensed milk. Don’t open the can. You need it sealed. Try to use a small can because that will fit any saucepan or pressure cooker and the smaller the can the lesser the time to cook.

how to make no churn Dulce de Leche Ice Cream recipe

But unfortunately I could only find a 500gm can and had to deal with it. First put the can in a pressure cooker. I used a 4ltr pressure cooker and filled it with water. The water should surpass the container. Now put the flame on low to medium and cover the cooker. Open the venting bulb and cook for 2 to 2 and ½ hours on a stretch. Do check every 30 minutes, and if the water is reduced fill that with hot water. The water level should be always above the height of the can. After 2 and ½ hours, put off the flame and leave the cooker like that. Once the water is cold enough, take out the pan and open carefully. You will have a thick brown toffee like substance...and that is my friend your dulce de leche.

how to make no churn Dulce de Leche Ice Cream recipe

Dulce De Leche Ice Cream
Serves 6

how to make no churn Dulce de Leche Ice Cream recipe

Ingredients:
2 cups of heavy whipping cream
½ - ¾ cup of dulce de leche
1 tsp vanilla extract

Method:
Whip the heavy cream until you have stiff peaks.
Add the dulce de leche and vanilla extract and mix with a spatula or wire whisk to mix them well. Taste and adjust the sugar level.
If you want streaks of dulce de leche then freeze the ice cream base for 2 hours or until they start to set and then drizzle the dulce de leche overt it. Just make some swirls using a spatula and do not overmix or otherwise the streaks will not hold.
Spread a clean film over the surface to avoid formation of ice crystals.
Freeze for 6 hours or preferably overnight.

Serve with some more dulce de leche drizzled over the ice cream and some shaved chocolate.

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