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Dulce de leche Ice Cream (without ice cream-maker)

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.

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Homemade Dulce de Leche Ice cream (no eggs, no churning)
As far as homemade no-churn ice creams go, it's really Nigella Lawson who cracked the code for us. Here, I build upon her technique by first making some Dulce de Leche, a South American classic, and then using the cooled Dulce de Leche to whip up ice cream with some heavy whipping cream
Course dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 480 minutes
Servings
serving
Ingredients
Course dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 480 minutes
Servings
serving
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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16 Comments on “Dulce de leche Ice Cream (without ice cream-maker)

sizzleanddrizzle.com
May 22, 2015 at 10:48 am

Wow, I am so making this over the weekend!

Reply
pooja bagga
May 25, 2015 at 5:13 am

LOVELY!!!!

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ekta sapra
May 25, 2015 at 2:11 pm

Hi Tarika. This looks yummy… Can it be made without the stand mixer?

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Tarika Singh
May 26, 2015 at 2:17 am

Hi Ekta! Yes it can be made without the stand mixer. You can use the whisk attachment of a hand blender or mixer too.

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Tarika Singh
May 26, 2015 at 2:17 am

Thank you 🙂

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Tarika Singh
May 26, 2015 at 2:19 am

🙂

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msshilpashah
May 27, 2015 at 7:04 am

This is lovely! I already have some homemade dulce de leche at home, so this cuts my time in half! :)Such an easy recipe to follow. I made one with Kahlua, pretty much the same method. Just a query, what brand of cream would you recommend?Thank you!

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Tarika Singh
May 27, 2015 at 7:59 am

Thanks, and yes that will save you loads of time! I’ve used Amul whipping cream here, the one that’s available in a red packaging and has 30% fat.

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Anand
May 28, 2015 at 9:25 am

I make my dulce de leche, mostly for making banoffie pies, in a pressure cooker. It takes around 30 minutes to get to this consistency (I’m planning to stop at 25 minutes next time to see how it turns out.Great recipe…I’m contemplating converting this into ice cream sandwiches! I haven’t seen this Amul whipping cream around yet, where did you find yours?

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Tarika Singh
May 29, 2015 at 3:35 am

Oh cool! So you lay the can horizontally in the pressure cooker too? I got the Amul cream from In & Out in Bandra.

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Frimmy
June 1, 2015 at 5:04 pm

I’ve made this with toffee bits and cinnamon in the ice cream as flavouring. It worked really well.

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Tarika Singh
June 2, 2015 at 1:34 am

Ooooo, that would be so good! Will try that next time 🙂

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Kushi S
June 2, 2015 at 5:33 pm

Its very tempting!

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Tarika Singh
June 4, 2015 at 7:29 am

🙂

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Anand
June 13, 2015 at 3:18 pm

I always lay the cans down on their side, just like you do, so that they cook evenly. I have a 5l pressure cooker, so I usually cook a few cans at a time. You can just leave it on your shelf unrefrigerated and open it even months later. Sometimes these little crunchy sugar crystals form in it (which makes it even better somehow). I found the whipping cream in my supermarket; looks like it was just a matter of time. Amul even has sour cream now, apparently. Not very expensive even.

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Truongduchuu
June 20, 2015 at 6:02 pm

GOOD making at the dulce de leche Ice Cream. Thank you for helping made the Ice cream.

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