Tuesday, March 22, 2011

Dulce De Licious Ice Cream

A week or so ago, we had pizza and frozen yogurt. Doug inspired me with his dulce de leche froyo (I hate that term) topped with slivered almonds. However, it gave me the idea that we too could make this rich, creamy caramel concoction at home and have our own dulce deliciousness.

Now, I didn't know what dulce de leche was before about a week ago, but apparently, it's really sweet syrup boiled down from milk. We found Goya brand dulce de leche in the market, and it's a thick caramel syrup that looks like a sugar coma waiting to happen. It's delicious. Really my kind of stuff, as it turns out. And I'm not generally a fan of anything caramel.

So we made some ice cream in my mom's ice cream machine this weekend. Boy, it was tasty.

2 c. whole milk
1 c. heavy cream
3/4 c. dulce de leche (make sure it's thick and legit, not sauce or thin syrup)
1/8 t. real vanilla extract
Sprinkle salt
2 1/2 c. toasted, salted slivered almonds

Combine first five ingredients in a sauce pan and heat on medium just until dulce de leche melts. Stir with a whisk. Cool mixture in fridge until it's cold. (This is important--you don't want to work with this hot in your ice cream freezer--it won't freeze.) That was the voice of experience speaking.

Pour chilled mixture into ice cream canister and freeze according to manufacturer's directions. When ice cream is about the consistency you're looking for, add 1/2 the almonds and mix in well. Serve with garnish of more slivered almonds on top. Go heavy on the almonds--texture is half of this experience.

We love that this ice cream isn't too sweet--other recipes out there will have you using a whole jar of dulce de leche, and I experimented with much less so as not to make it too sweet. As I often say, have fun with it. Once you get the container of mlik, quart of cream, and jar of dulce de leche home, you can make this recipe twice, and believe me: You'll want to.

Here's to starting off spring with ice cream!!

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