Last September I thought it would be a great idea to run around South America for a bit. It was.
The other day Mum mentioned that it had looked like I was back to my pre-trip weight. Double edged compliment right there. To be fair though I am not surprised I packed it on in the three weeks I was away. My diet consisted of white bread, meat, dulce de leche and cachaca. Oh and ice cream! All the dulce de leche ice cream I could find. It was glorious, man it seemed in each town or city the ice cream was better than the last.
Since I have been on my ice cream making buzz I decided to finally try my hand at making some. After all I had brought back a couple of kilos of dulce de leche for that exact reason.
As it turned out though I had already consumed most of the dulce de leche I brought back. I ended up using a can of Nestle condensed milk caramel, it has a very similar taste to legit dulce de leche and in this situation works just fine. I used a bit of the real stuff to swirl through at the end but you can just use more Nestle caramel.
Just warning you though, this is hella delicious, my favourite ice cream to date for sure. There is no way this will last the week in your freezer, I think my flatmate and I had demoed it in just a few days.
Dulce de Leche Ice Cream
Makes 1L
400g dulce de leche (or Nestle condensed milk caramel)
5 egg yolks
2 cups cream (35% fat)
2 cups milk (1.5% fat)
Pinch of salt
100g dulce de leche (or more caramel) to swirl through at the end
In a standing mixer, whisk together the egg yolks and 400g of dulce de leche until well combined. Meanwhile warm the milk, cream and pinch of salt in a large saucepan until just below a simmer. Which the mixer still running, slowly pour the warm milk mixture into the eggs whilst it whisks constantly. Once all the milk is added and everything mixed well return it all back to the saucepan. Heat the now custard until it reaches 80 degrees and keep it there for a couple of minutes before removing from the stove. Leave this to chill overnight. Also leave your ice cream bowl in the freezer overnight.
The next day when it comes time to churn, place the container to plan to store your ice cream in in the freezer. Assemble your ice cream machine and pour in your mix. Turn on and leave to churn for 20 minutes until a thick soft serve-like consistency is achieved. At this point swirl through the remaining 100g of dulce de leche. Transfer to your chilled container and leave to freeze overnight.
Serve the next day and enjoy! X
