I tried Ben & Jerryâ€™s dulce de leche ice cream once but wasnâ€™t impressed. If I remember correctly it also had a chocolate fudge swirl in it. Thought that de dulce taste was not heavy enough….seemed more like vanilla ice cream with chocolate fudge. I must say that Iâ€™m not the greatest fan of ice cream anyway. I enjoy it once in a while if itâ€™s really good but if itâ€™s plain boring vanilla â€“ or worse: cheap chocolate or â€˜strawberryâ€™ ice cream – Iâ€™m not a big fan.
I was pleasantly surprised by the ice cream served at Stefan Braun (restaurant in Tel Aviv). It was home-made dulce de leche ice cream….it was really, really good! I remembered that I had a dulce de leche ice cream recipe that was still waiting on my ice-cream-to-do-list. Tried it the next day and it was really good! A bit heavy on the cream though. Reduced the amount of cream – it still has quite a lot â€“ and added some â€˜fillingâ€™: chocolate chunks and pecans.
This is not an ice cream Iâ€™ll be making every week because it is quiet a rich one…but itâ€™s really great for lightening up a dark winter day… Goes great with warm chocolate cake too!
For best result use a ice cream maker. If youâ€™re not the proud owner of such a machine: maybe a nice Christmas present? They donâ€™t have to cost a lot and a basic one will do the job.
1 can (400 g / 14 oz) sweetened condensed milk
250 ml (1 cup) whipping cream
250 ml (1 cup) milk
50 g (1 Â½ -2 oz) pecans, coarsely chopped (optional)
50 g (1 Â½ -2 oz) bittersweet chocolate, coarsely chopped (optional)
Put sweetened condensed milk in a saucepan with heavy bottom. Boil it for 25-30 minutes â€“ stirring constantly â€“ till it is caramelised and has turned golden brown (by this time the milk has started to thicken as well). Remove from heat.
Add the whipping cream and milk. Stir until the caramelised milk is completely mixed with the whipping cream and milk.
Allow to cool to room temperature and put in frigde until cold.
Freezer method: Pour the mixture in a metal pan (eg cake pan) and put it in the freezer. After an hour stir the mixture. Repeat this every half hour until the mixture is nearly frozen. Add the pecans and bittersweet chocolate and mix. Freeze at least for 1 more hour before serving.
Ice cream machine method: Add pecans and chocolate and pour the mixture into a running ice cream machine. Follow manual for freezing time. Usually this is 20-30 minutes. Transfer to freezer for at least 2 more hours before serving.
100 g – 290 kcal
carbohydrates 27 g – protein 6 g – fat 18 g (saturated 9 g) – fibre 0 g