Homemade dulce de leche turned into a rich, smooth ice cream without using an ice cream-maker. I think I’ve just summed up all the reasons why you should be making this ice cream, right away! I’ve made a few batches of this ice cream over the last few weeks, tinkering with the amount of dulce de leche added to the ice cream base, and as much as I love dulce de leche, turns out that there can_be too much of a good thing. Add too much of it to the base, and you’ll end up with just mushiness of cream and _dulce de leche that won’t even be close to the texture of ice cream. Finally, with this recipe, I’ve adjusted the amount to just the right quantities of dulce de leche, milk and cream to give it the perfect gelato-like texture.
This is really 2 posts rolled into one. First we make dulce de leche from a can of condensed milk, followed by the ice cream. Dulce de leche is nothing but a rich caramel of milk and sugar. You could make this from scratch with milk, but that would take hours of hands-on time. It’s much easier to make it from a can of condensed milk that you need to check on at regular intervals. Submerge it _horizontally _in a pan of water, bring it to a boil, cover and let it simmer away for 2 hours. It’s super important to check on the water level in the pan, it must always be at least an inch above the can, or else my friends, you risk an explosion.
And when the can has cooled, this is what you will find inside!
Measure out about half of the dulce de leche in a pan with milk and brown sugar, and whisk it constantly, don’t even take your eyes off for a second, until it’s one smooth mixture. Let it cool completely.
In the meantime, we whip the cream until it starts to thicken and is just shy of the soft-peak stage. Add the cooled dulce de leche mixture to the cream, and if you use the KitchenAidArtisan Stand Mixer like I did, use the whisk attachment and whisk for 10 on medium speed minutes or until you have a thick mixture.
I always use a loaf pan to set ice cream. Remember this Salted Caramel Frozen Yogurt? This one is a 9-inch by 5-inch pan that’s tightly wrapped with cling film and left in the freezer for about 6 hours. I like to eat mine with some of the leftover dulce de leche that didn’t go into the ice cream.
Homemade Dulce de Leche Ice cream (no eggs, no churning)
Ingredients
Steps
- Place the unopened can of condensed milk, horizontally (not standing) in a saucepan and pour enough water to come up an inch or so above the can. Place over a medium-high flame and bring the water to a boil. Once the water boils, bring it down to a simmer and place a lid to cover saucepan (leaving a little gap for steam to escape). Let this cook for 2 hours. Add more water as needed to maintain the water level over the can.
- Turn-off the flame after 2 hours and remove the pan from the burner. Let the water cool before moving the can out of the water bath. Let the can cool completely before opening it. I’ve used 175gms, roughly ½ the can in the ice cream and the remaining as sauce.
- In a medium size saucepan, add 175 gm of dulce de leche, milk and sugar and constantly whisk over a low flame until there are no lumps. Take off the heat and let it cool completely.
- In the bowl of the stand mixer, whip the cream using the whisk attachment until it starts to thicken, but just before soft peaks form. Pour in the cooled dulce de leche mixture and add the vanilla extract and whisk for 10 minutes on a medium speed until the mixture is thick.
- Pour the mixture into a 9x5-inch loaf pan and wrap it tightly with cling film. Place it in the freezer for 6 hours, until completely frozen. Use the remaining dulce de leche as sauce while serving the ice cream.
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