Quick post this week! I have been making a load of homemade ice-cream lately and I am loving this dulche de leche flavour although my waistline is giving me a bit of tude at the moment…
Buying an ice-cream machine was, I have to say a stroke of genius!! You really can’t beat homemade ice-cream. Well, not 100% true – Messina ice-cream here in Australia is pretty damn amazing BUT the fact I can make a litre of ice cream for the same cost as a couple scoops there is definitely a winner! I have been experimenting with a few different flavours lately – hokey pokey, chocolate fudge brownie (the wife’s favourite) and a lemon meringue too so stay tuned for the scoop on those!! I know, I know LAME dad joke……
5 egg yolks
2 cup milk
2 cup heavy cream
1/2 cup castor sugar
1 tsp vanilla puree
1/4 tsp salt
2 tins condensed milk
mixing bowl x 2
ice cream machine
Dulche de Leche
1. Place the 2 tins of condensed milk in a saucepan of water – insuring the water is a couple inches above the top of the tins.
2. Simmer gently for 3 hours, ensuring water is completely covering the tins.
3. Allow to cool in tins and you have made some delicious dulche de leche!
1. Mix together the egg yolks, 1 tin of dulche de leche and vanilla. Set aside.
2. In a large saucepan add the sugar, salt, milk & cream. Stir to combine and heat on medium heat until just below boiling.
3. Pour 1/2 the heated milk mixture into the egg mix and stir to combine. Place egg mixture back into saucepan with remaining milk mixture and heat until it thickens and the mixture coats the back of a spoon.
4. Strain through a sieve and allow to cool to room temp and place in fridge for minimum of 2 hours – I usually leave mine overnight.
5. Once mixture is sufficiently cool then churn according to ice-cream machine instructions. I did this one for 50 minutes.
6. Meanwhile, whisk remaining tin of dulche de leche with a little cream until its a runny smooth caramel texture.
7. Once ice cream is churned scoop into a freezer proof container and ripple the dulche de leche through it. Cover and freeze for minimum 2 hours until set. *see tips for creating ripple affect*
*to create ripple affect in ice cream you need to add 1/3 of the ice cream to a container and then add a spoonful or 2 of the dulche de leche to the ice cream and using a spoon or back of a wooden spoon swirl it gently. Repeat with another third of ice cream and so on*
**work quickly with the ice cream once it has churned to stop it melting – take your insta pics asap and get the ice-cream into the freezer quickly to stop ice crystals forming**
***dulche de leche will keep for about 1 month in an unopened container and about 1 week when opened***