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Wednesday 3 August 2011

Dulce De Leche Ice Cream

Before I started food blogging, I wouldn't know what is Dulce De Leche until one day I came across this after hopping from one blog to another and to another.  It seems like everyone know how to make their own Dulce De Leche.  It is so easy, just boil for 3 hours a can of unopened condensed milk.  And I acquire more information from Wendy of Table for 2....or more on how to make Dulce De Leche at home, and more so, to get the Full Cream Condensed Milk instead of the Sweetened Creamer!  Check out her site if you want to make this DDL at home.

After I make my homemade Dulce De Leche, I was cracking my head what should I make it into.  Aha....since the weather here is scorching hotter day by day,  why not make Dulce De Leche Ice Cream.  And......I can use my new beautiful Cuisinart Ice Cream maker. 

It is not easy to take picture of ice cream in this hot weather.  I heard there's a blogger, some photographer play cheating when taking ice cream photos, they use mashed potato instead.  Well, it does look very much the same if you know how to take good pictures!

Dulce De Leche Ice Cream

2 cups heavy cream
1 cups milk
4 egg yolks (original recipe called for 6)
160g Dulce de Leche
1 tbsp sugar

1)  In a medium saucepan, combine the cream and milk and bring to a gentle boil over medium heat.
2)  In a heatproof large bowl, whisk the egg yolks, 3/4 of the Dulce De Leche, and granulated sugar until
     smooth and pale. When the milk comes to a boil, whisk 1 cup of the hot cream mixture into the egg
     yolk-sugar mixture until smooth.
3)  Gradually add the egg mixture in a slow, steady stream to the hot cream in the pan, whisking to combine.
     Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a
     spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean
     container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
     Refrigerate until well chilled, about 2 hours.
4)  Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the
     manufacturer's instructions. When the ice cream is nearly completely churned, spoon in the remaining
     Dulce de leche to create a swirl in the ice cream. Transfer to an airtight container and freeze until ready to

     Verdict :  Very, very, very delicious!!

This two types of Full Cream Condensed Milk I've bought in Singapore.  The one selling in Malaysia only available are Sweetened Creamer which is of difference.  If I have not read from Wendy's site, I would have just got any types selling in Malaysia.

I know, I know, the colour texture is a bit lighter compare to the real thing.  I think I boil it in too low heat.  I do better next time.

Check out my new red Cuisinart Ice Cream Maker.....all the way from Auckland.

Thank you Kent, for this lovely ice cream maker.
Sitting next to my red Kenwood Patissier Stand Mixer.  I love red colour!