Cuisine: American, South American. Prep Time: 10 minutes. Freezing Time: 6 hours. Total Time: 6 hours 10 minutes. Servings Hover or Click to Change Yield : 10 servings. Calories: kcal. Author: Tracy. Equipment Handheld electric mixer. Rubber spatula. Loaf pan or airtight freezer container with at least a 6-cup capacity. In a large bowl, combine remaining heavy cream and vanilla extract.
Using a handheld electric mixer, beat cream, starting on low, working up to high, until stiff peaks form when you lift the beaters out, the peaks of cream should stand straight up without flopping over. Scoop half of the whipped cream mixture into a loaf pan or freezer container. Spoon half of the reserved dulce de leche over the top and use a knife to swirl the mixture into the cream. Add remaining whipped cream and repeat with remaining dulce de leche. I simmered for about 3 hours on the stove.
I will always do it this way now as some cans recommend that you do not cook it in the can so this way remedies that, plus you do not have to add water as much. Thank you! Oh my taste buds!!! This is the creamiest, smoothest ice cream ever. And only two ingredients. I make ice cream a couple times a month. This is now my all time favorite. Original recipe was just a bit too sweet for my taste. Texture is marvelous as well as the taste. Others loved it as well.
Thank you, Sue. Loved the simplicity of it! I actually recommend using a different kind of recipe for machines vs no churn Liz, if you see a flavor here that you like, google a regular ice cream recipe, it will be a better fit for your ice cream maker.
Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits! You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website. Jump to Recipe Print Recipe. You're definitely going to scream for this one. Course Dessert. Cuisine American. Prep Time 5 minutes. Yield 2 pints. Best ice cream ever - by far!!
Loved it both with and without the toasted pecans. Made the dulce de leche using Meadow Gold sweetened condensed milk by transferring to a steel bowl and slow cooking at low in a water bath for 4 hours. Used about 1. Have made 4 batches in a week for my family of 3 and to share with some friends - who loved it, by the way!
I love making this recipe, it is so delicious! I have made it multiple times for my family and they love it. I have found that using Dulce de Leche Del Campo works best. Its taste and texture is perfect for this recipe. You also cant compete with its price! We used Dulce de Leche we brought back from a recent trip to Argentina and the smooth and delicious taste reminded us of our trip.
Like many others, we also omitted the pecans. I added chocolate chips right at the end and the chocolate and caramel combo was to die for. Fantastic ice cream, easy to make and delicious! I served at a dinner party with caramelized pears from another recipe in Epicurus. It was a huge hit and my family made me make more the following day. Don't skip the roasted pecans! Such a bonus that's the recipe is so easy, especially if you're smart and actually buy readymade dulce de leche and don't have to boil a can of sweetened condensed milk for 3 hours!
This ice cream came out absolutely delicious. Very creamy, and the texture didn't suffer too much after being frozen overnight. I only made one major change. Instead of using pecans, I got some Goya Maria cookies dulce de leche flavored , broke them into large chunks, and stuck them on top before serving.
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