Food, Miscellany

Dulce de Leche Ice Cream

IMG_2119In case you haven’t noticed a pattern, I’m a big fan of Dulce de Leche.  Just a little.  I really like the smooth and creamy texture of Dulce de Leche.  I use it as a spread for pretty much everything.  On toast in the morning with my coffee, a banana, swirl it in ice cream or just straight off my finger if I need a sweet fix.  It’s my house and I’ll do what I want! 

I wanted to come up with a caramel ice cream without the cooking of sugar that seems to intimidate some people.  This recipe is built off the same principle as the “Easiest.  Ice Cream.  Ever.”  Sugar, fat and water.  The sugar here is just cooked into caramel is all.

1 can  dulce de leche
1 can  water

It’s equal parts just like the “Easiest” ice cream recipe.  My only suggest is that you should slowly incorporate the water.  The dulce is much thicker than the condensed milk.  So if you combine the water all at once you will get lumps.  Add a little water and combine.  Add a little more water and combine.  Keep going until all the waters combined and you have a smooth mix with no caramel lumps.  Dump the mix in your ice cream machine and you got your Ducle de Leche ice cream.

You should be able to find Dulce de Leche at your supermarket now.  It should be in the baking aisle or a lot of markets have “specialty” sections now.  If that’s the case it will be in the Spanish section.  Look for Goya products, it should be around that area.

If you want to perk up this ice cream.  Add one tablespoon of your favorite liqueur. I’ve added Bailey’s, Frangelico, Amaretto and Rum with delicious results.  Not all at the same time though.

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