Dulce de Leche Ice Cream
2011-11-23
Chris Shenton

Dozens of sites quoted this same recipe verbatim, but I'm omitting the
Pecans.

2       Cups    Whole Milk
1       Cup     Heavy Cream
1       pound   Dulce De Leche (about 1 2/3 cups)
1/8     tsp     Pure Vanilla Extract
3/4     Cup     Chopped Pecans, toasted (optional)

Emeril has a variant that uses a custard base (eggs) and increases the
cream-to-milk radio (shocker). The addition of sugar seems redundant,
and I notice he's not adding vanilla.  He makes the Dulce de Leche
from sweetened condensed milk:

http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-dulce-de-leche-ice-cream-recipe/index.html

1 can sweetened condensed milk
2 cups heavy cream
1 cup milk
6 large egg yolks
2 tablespoons sugar


2011-11-23

I'll try the first recipe, but have to back out the quantities to fit
in our churn which can't quite accommodate 4 cups of base, especially
as it expands upon churning. The following made 3 1/4 cups of base.

1 1/2   Cups    Whole Milk
3/4     Cup     Heavy Cream
3/4     pound   Dulce De Leche (about 1 1/4 cups)
1/8     tsp     Pure Vanilla Extract

Bring Milk and Cream just to boil, remove from heat; whisk in Dulce de
Leche until desolved; whisk in Vanilla. Chill. Churn and fold in
Pecans if using.

2011-11-25 Good flavor, soft and scoop-able without thawing
first. Melted a bit easily in the chilled bowls. Might need to
decrease the sugar or increase the water content a little to firm up;
or just don't mess with it and serve on chilled bowls. Perhaps using
Emeril's egg base would firm it more; worth a try next time.