Dulce de leche, a traditional Latin American topping, has found a place on many desserts, such as this ice cream. It's not just fun to eat but also fun to make because it's so easy—all you have to do is stir the sweetened condensed milk. You won't believe that the caramel is made from that one simple ingredient.
1 can (10 oz/300 mL) sweetened condensed milk
1 cup (250 mL) whipping (35%) cream
1 cup (250 mL) milk
1 cinnamon stick
2 tsp (10 mL) vanilla
1. In a medium saucepan over medium heat, cook condensed milk, stirring constantly, until thick and golden brown, about 15 minutes. Remove from heat.
2. Meanwhile, in a separate medium saucepan over medium-low heat, bring cream, milk and cinnamon stick to a simmer. Remove cinnamon stick.
3. Very slowly and carefully to prevent spattering, pour condensed milk into a clean large bowl. Gradually whisk in cream mixture, holding the saucepan at arm's length and averting your face when adding the cream. Whisk in vanilla. Cover and refrigerate until completely cold or overnight.
4. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
VARIATION: Traditional Dulce de Leche: If you're not in an ice cream mood, do as they do in Latin American countries: cook the sweetened condensed milk down into dulce de leche and, instead of freezing it into ice cream, spread it on toast or your favorite pound cake.
Tips: For soft ice cream, serve immediately. Or freeze overnight until firm.
If cinnamon is not your thing, it's just as delicious without it.
Serving suggestion: Line each cup of a muffin tin with plastic wrap. Pack with ice cream and freeze. Turn the individual portions out onto plates, drizzle with chocolate sauce and sprinkle with unsweetened cocoa powder.
125 Best Ice Cream Recipes
by Marilyn Linton and Tanya Linton
Published by: Robert Rose Inc.
Distributed by: Firefly Books
192 pages/ 16 pages of color photos
Price: $18.95 paperback
Recipe reprinted by permission.
This page created July 2003
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