Ever since we've been married, I have had an ice cream maker. But my husband has become annoyed with the loud noise of this machine. So a few months ago we agreed that July would be my month when I could make all of the flavors of ice cream I wanted (preferably when he was at work), and he would survive.
So although I haven't made this flavor this year, but have in the past and loved it, I'm sharing one of our favorite ice cream recipes so far from Oh Sweet Basil (She is such a sweet person by the way!). This is rich but so good and yummy. Stay tuned for more fabulous ice cream recipes! I only post the best!
Happy cooking,
"sorvete de doce de leite" or dulce de leche
prep time: 1 hour, 10 minutes
cook time: 5 minutes
total time: 1 hour, 15 minutes
ingredients
times do not reflect the time needed to freeze ice cream in your ice cream machine. follow instructions from manufacturer.
Chanels notes: enjoyed this with the Martinez family in good old California.
Copyright Oh Sweet Basil, recipe by cafe johnsonia.
So although I haven't made this flavor this year, but have in the past and loved it, I'm sharing one of our favorite ice cream recipes so far from Oh Sweet Basil (She is such a sweet person by the way!). This is rich but so good and yummy. Stay tuned for more fabulous ice cream recipes! I only post the best!
Happy cooking,
"sorvete de doce de leite" or dulce de leche
prep time: 1 hour, 10 minutes
cook time: 5 minutes
total time: 1 hour, 15 minutes
ingredients
- 2 cans dulce de leche
- 2 cups whole milk
- 4-6 egg yolks (i use 5)
- 1/4 cup sugar
- 1 cup cream
- dash of salt
- whisk together one can of dulce de leche and the milk in a medium
- saucepan. heat gently over medium heat until very hot, but not boiling.
- whisk the egg yolks and sugar until light in color.
- slowly add 3 tablespoons hot milk mixture to the eggs while whisking. pour all of the egg mixture into the pan. gently cook over low to medium heat, until it starts to thicken and reaches 160 degrees f on an instant read thermometer. (don't let it exceed 180 degrees, or it will curdle. if you don't have a thermometer, cook until the custard is thick enough to coat the back of
- a wooden spoon.)
- strain the cooked custard through a fine mesh sieve into a clean bowl and add the cold cream.
- chill until completely cold.
- follow your manufacturer instructions to make the ice cream.
- place a little in a container, add dollops of dulce de leche, top with more ice cream and repeat the process.
- freeze until firm.
times do not reflect the time needed to freeze ice cream in your ice cream machine. follow instructions from manufacturer.
Chanels notes: enjoyed this with the Martinez family in good old California.
Copyright Oh Sweet Basil, recipe by cafe johnsonia.