Dulce de Leche ice-cream
Prep:
15 mins
Cook:
5 mins
Dulce de leche involves the process of slowly cooking milk that results in a unique caramel colour and a rich, nutty taste. And this ice-cream is scrumptious.
1 tbsp caster sugar
1 tbsp dextrose
5g ice-cream stabiliser (optional)*
500ml milk
350g dulce de leche
Combine the sugar, dextrose and stabiliser, if using.
Heat the milk in a saucepan to just below boiling and add the dry ingredients in a steady stream, whisking to prevent lumps forming.
Put the dulce de leche in a heatproof bowl, pour over the hot milk mixture and mix with a hand blender until well combined.
Transfer to a container. Cover the surface with plastic wrap and refrigerate for 3–6 hours.
Churn in an ice-cream maker according to the manufacturer’s instructions. Serve immediately or store in the freezer.
Recipe and image from Argentinian Street Food, Enrique Zanoni & Gaston Stivelmaher, Murdoch Books.
Serves
makes 1 litre of ice-cream
Preparation Time
15 minutes
Cooking Time
5 minutes
Main ingredients
Dairy, Sugar
Recipe Type
Party Food, Dessert, Entertaining
Level of Difficulty
Easy
* Ice-cream stabilisers helps to minimize the formation of ice crystals as the ice-cream freezes and helps to create a creamy texture.
