It’s National Ice Cream month…I actually had no idea until only recently…is there some sort of food calendar that designates a particular food for each month? Apparently such a calendar exists, and I must find it. I’d like to keep up to date with it.
In celebration of National Ice Cream month, I made one of my favorite flavors of ice cream- dulce de leche. Dulce de leche, otherwise known as arequipe in some Latin American countries, is essentially a “milk candy,” that can be made at home by cooking condensed milk, if you can’t find it in your supermarket. There’s always dulce de leche at my house, as it is an incredibly popular sweet spread that can be used on virtually anything. Think of it this way: dulce de leche is the Latin American equivalent of Nutella, the infamous Italian chocolate-hazelnut spread. Like Nutella, dulce de leche can be spread on toast, baked in all sorts of desserts, eaten with fruit, and of course, blended into ice cream.
Dulce de leche ice cream is sweet and has a flavor that is similar to caramel. It’s incredibly delicious, and with my new ice cream maker (!!!) this ice cream was made in no time at all, and with very little effort. Happy National Ice Cream month!
Dulce de Leche Ice Cream
Recipe from Williams Sonoma
· 1 ½ cups heavy cream
· 1 ½ cups milk
· 1 cup dulce de leche
· 6 egg yolks
· ½ cup sugar
· pinch of salt
Heat the cream, milk, and 2/3 cup of the dulce de leche in a saucepan over medium heat, stirring constantly, until the mixture is well blended and the dulce de leche has softened a bit, about 5 minutes.
In a heatproof mixing bowl, whisk together the egg yolks, sugar, and salt until well combined. Add the hot cream mixture to the eggs very slowly, whisking continuously until everything is fully incorporated (this is to temper the eggs, so that you cook the yolks without scrambling them). Transfer the mixture to a clean saucepan, and heat over medium-low heat. Cook, making sure to stir continuously with a wooden spoon, until the custard is thick enough that it coats the back of the spoon and leaves a clean path when a finger is drawn across the back of the spoon. Do not allow the custard to come to a boil.
Carefully pour the custard through a fine mesh sieve that is set over a clean bowl. Discard any solids, and place the bowl into an ice bath. Stir occasionally, and once the custard has reached room temperature, refrigerate until well chilled, at least one hour.
Transfer the custard to an ice cream maker, and follow the manufacturer’s instructions for freezing. Warm the remaining dulce de leche slightly in the microwave so that it is a little runny, and towards the end of the freezing process, drizzle the remaining dulce de leche into the ice cream maker. Transfer the ice cream to a chilled container, cover, and freeze until the ice cream is firm, about 4 hours, before serving.