>We all scream

>I promise to take a picture tonight to add to this blog. I realized today that I’ve been really lax about illustrating my writing. And blogs about food without photographs are boring.

These days I’m making a batch of ice cream about once a week. I usually end up taking it to a party at some point, or inviting friends over in a desperate attempt to get rid of the stuff so that I can make another batch. Last week I had a scare with my ice cream machine- I thought it was broken and I was totally freaked out! I want a better machine, but not like this.

As it turns out all is okay in the world of ice screams and we can continue with the endless experiment.

The past few weeks I have been interested in taking a pre-produced well-known regional foodstuff and turning it directly into ice cream. 2 weeks ago was Nutella Ice Cream (see previous entry) and it was amazing. This week is Dulce du Leche Ice Cream that I studded with David Leibovitz’s spiced nuts recipe (mostly pecans, a few sliced almonds when I ran out of pecans).

Dulce de Leche is a latin (of various origin) creme caramel. It’s made by taking a can of condensed milk which you then traditionally throw in the fire until the milk caramelizes. Or, if you’re in your home kitchen you can put it in a pan of boiling water or the oven. But, since these cans sometimes explode when they’re cooking…. I buy mine at the international market. I cannot imagine the mess/burning pain of boiling hot caramelized milk everywhere. No siree.

I used goat milk in this ice cream because when doing a little research pre-cooking I read that dulce de leche is traditionally made with goat milk. I don’t know if it’s true or not, but since my local organic co-op carries goat milk and I enjoy the flavor (not on my cereal) I thought why not?

I read about the pecans in someone else’s dulce de leche ice cream recipe. I didn’t follow the rest of the recipe, but it seemed like a good idea.

Dulce de Leche Ice Cream
– 2 cans dulce de leche
– 2 cups skim goat milk (or regular milk)
– 2 cups heavy cream
– 1 Tbsp ground cinnamon
– 1/2 tsp salt
– 3/4 tsp vanilla extract
– 4 egg yolks

1) Place milk, cream, salt, cinnamon in a medium saucepan over medium heat.

2) In a seperate mixing bowl whisk egg yolks until they lighten.

3) Open both cans of dulce de leche and scrape the contents of one can into a heatproof container (in my case- a pyrex 2c measuring cup).

4) When the dairy is hot ladle 1/2 cup over your dulce de leche and whisk slowly to combine. Continue adding 1/2 cup of dairy at a time until the caramel has been sufficiently thinned and then scrape the dairy/caramel mixture back into the main pot.

5) Repeat step 4 with the second can.

6) Remove pot from heat. Slowly stream 1/2 cup of hot dairy at a time into the whipped egg yolks WHILE YOU WHISK LIKE A MOTHERF*****R!!. Repeat 2 more times and then scrape the egg yolk mixture back into the main pot.

7) Return the main pot to the stove and reheat carefully. The second the mixture starts to thicken and coats the back of a spoon remove the pot from heat (or your eggs will curdle).

8) Place the mixing bowl (that held your egg yolks) into an ice bath (in a larger bowl). Place a fine mesh sieve over the empty bowl and pour the dairy mixture through the sieve. Whisk the mixture while it sits in the ice bath to cool it quickly. Stir in vanilla.

9) Chill the dulce de leche cream base in your fridge for at least 4hrs until throughly chilled (I always leave mine overnight). Run in your machine according to the manufacturer’s instructions. Add a mix in if you so choose.

While making both the Nutella Ice Cream and the Dulce de Leche Ice Cream I’ve finally discovered the true use for the flat whisk that Frisky gave me for my birthday a few years ago. It’s perfect for incorporating the dairy and the sticky spreads. Traditional balloon whisks tend to collect balls of goo in the middle that you can’t get out in order to dissolve them. The flat whisk works PERFECTLY.

I’m still trying to think of some other regional pre-made dessert items that I’d like to try in this fashion. I know there’s an Italian chestnut puree that I think would be nice (but probably not till fall). I was thinking about Marzipan or perhaps an Indian dessert called Barfi (don’t laugh- that’s really what it’s called). I’m not in love with any of those ideas so I’ll keep thinking.

In reality the next ice cream will probably be Lavender-Honey. In honor of Spring.


Posted on March 31, 2008, in Uncategorized. Bookmark the permalink. 1 Comment.

  1. >Oh man. We need to come visit and help you out with your ice cream making obsession.

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