A neighbor introduced me to his favorite locally available ice cream flavor, Dulce de Leche.  Perhaps it is available in the U.S., but I had never seen or tasted it before.  Oh my goodness!  Dulce de Leche is basically a caramel-flavored ice cream and it is devine!

Of course, you may enjoy it all by itself or serve it on an old favorite to jazz it up, such as over Mississippi Mud Cake.  However you serve it, you are sure to get raves in return.  In the following recipe, a technique to painlessly make caramel is provided … you won’t believe how easy it is to produce unbelievable homemade caramel!

Let’s talk ice cream in general.  I make it regularly because it can be a very low sugar dessert … I didn’t say low calorie.  You see, when made with whole cream (which has had the sugary components in milk removed for other products), a sugar-free “milk” of your choice and an artificial sweetener, you are in low sugar business!  While you may use Splenda for Baking or a sugar alcohol (such as Maltitol), do not choose one of the “for baking” Stevia blends, as it will cause the resultant ice cream to “crumble”!  I use Maltitol, which I purchase from Netrition.com in quantity, although you can find it at your local health food store, it will likely be pricey there.

In the following recipe, I provide the regular sugared version and the low/no sugar added variety.  Which one you make is your choice, but I urge you to give the more healthy option a try to see what you think.   Additionally, because this is a caramel ice cream, there is no substitute for the sugared condensed milk.  To make a vanilla-only low sugar version, replace the condensed milk with 1 and 1/2 cups unsweetened almond milk (and do not simmer it).

To freeze my ice creams, I use a Cuisinart maker.  It couldn’t be easier.  Simply freeze the unit’s bowl, pour in the ice cream mix and turn it on for about 20 minutes and you are set.  As usual, you can spend more or less for a machine to spin up your ice cream, but one is a great investment.

Give Dulce de Leche Ice Cream a try.  I think you will be amazed!

Dulce de Leche Ice Cream

 

Author: Dennis Killebrew

Cuisine: Latin American

Prep time:  10 mins

Cook time:  3 hours

Total time:  3 hours 10 mins

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Ingredients

• 1 Can Condensed Sweetened Milk
• ¼ Cup Sugar (Substitute ¼ Cup Maltitol)
• 3 Cups Heavy Cream (35% or More Milk Fat)
• 2 Tablespoons Pure Vanilla Extract

Instructions

1. Remove the label from the can of condensed milk. Choose a pot large enough to contain and cover the can. Place the unopened can of milk in the pot and add water to cover it. Heat over medium high heat until the water comes to a slight boil. Reduce heat to a very slow simmer.
2. The can needs to be simmered, covered in water, for 3 hours. It needs to be a very slight simmer ... we don't want to overheat it. Just keep the burner as low as possible to achieve the slight simmer and all will go well.
3. If the can swells, remove it from the water and punch a hole in the top to release the pressure. Then, continue the simmer by setting the can in the pot, top up ... but do not allow water to enter the can. In all cases add water as needed over time.
4. After the 3 hour simmer remove the can from the water and allow it to cool to room temperature.
5. Add all ingredients and the contents of the boiled can (taste the caramel you made) to a bowl and whisk briskly until well-blended. If you have the time, place the mixed ice cream base in your freezer for 45 minutes or so to cool the mix. This will help produce a better initial freeze in your ice cream maker.
6. Pour into the bowl of an ice cream maker and follow the manufacturer's instructions. Remove the dasher from the freshly made ice cream and place into your freezer for at least 2 hours before serving to harden.

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