Dulce de Leche Ice Cream
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.
For soft ice cream, serve immediately. Or freeze overnight until firm.
If cinnamon is not your thing, it’s just as delicious without it.
Total Timeunder 4 hours
Equipmentice cream maker
Five Ingredients or LessYes
Taste and Texturecreamy, spiced, sweet
Type of Dishdessert, ice cream
- 1 can (10 oz/300 mL) sweetened condensed milk
- 1 cup (250 mL) whipping (35%) cream
- 1 cup (250 mL) milk
- 1 cinnamon stick (see Notes)
- 2 tsp (10 mL) vanilla
In a medium saucepan over medium heat, cook condensed milk, stirring constantly, until thick and golden brown, about 15 minutes. Remove from heat.
Meanwhile, in a separate medium saucepan over medium-low heat, bring cream, milk and cinnamon stick to a simmer. Remove cinnamon stick.
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.
Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
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.
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.
2008 Marilyn Linton and Tanya Linton