Dulce de Leche Ice Cream

Dulce de Leche is one delicious treat. I make it by placing an unopened can of condensed milk inside a pot of boiling water for almost 3 hours and being rewarded with this sweet toffee-like dark treat inside. Click here to learn about this delicious treat.
The best way to get a good dulce de leche is to make sure the water level doesn't dry up and stays almost the same level at all times, so have to keep an eye on it.  I like to turn my can the other way up to make sure the milk inside turns a nice toffee colour all the way through.  Be careful when doing this as its boiling hot water and a hot can of condensed milk.  After 3 hours cool the can, once it is completely cool you can open it up and just dive in!!!  Its my guilty treat!!!

I saw this recipe for Dulce de Lait ice cream but decided to make it using Dulce de leche, although I think they are both almost the same thing. It was delicious!!! Very simple to make, and great for hot days.

Recipe : Dulce de  Leche Ice Cream - adapted from  Dulce de Lait Ice Cream recipe from The ice cream handbook ( sorry I forgot the name of the  author)

150 ml milk
1 can of dulce de leche ( prepared as above or you can check out how to  here)
450 ml thickened cream

1. Place a stainless steel baking tray inside the freezer. This is required only if you don't have an ice cream maker. If you have one then do as its instructed on it.

2. Gently heat milk along with Dulce de Leche and stir to combine. Don't let it come to a boil, just to gently simmer and to warm it up.

3. Remove from heat and let it cool.  Stir in cream.

4. If preparing by ice cream maker method, just pour it into it and let it do its job. But if like me you don't have one of those gadgets, take the baking tray out from the freezer, pour the mixture you prepared into the tin and place it in the freezer for an hour. Take it out, pour it into a blender or food processor or handheld blender and pulse a few times.

5. Pour back into the tray and back into the freezer.  Repeat once after about another hour and this time after pulsing pour into an air-tight freezer-friendly plastic container and freeze.

6. Before serving place the ice cream in the fridge section for about 20 minutes to soften it up a little so its easier to scoop out.

 Enjoy!!