May 27, 2015

Salted Dulce de Leche Ice Cream {3- ingredient, No-Churn}

3-Ingredient, No-Churn Salted Dulce de Leche Ice Cream

In the past year, I have come across various recipes on food websites, and in YouTube videos for a super-easy, no-churn ice cream. The recipes may vary slightly, but one thing they have in common is the addition of one can of sweetened condensed milk, plus some type of cream (most recipes seem to use either heavy cream or half & half ). I've been a little bit skeptical as to whether this easy ice cream is as delicious (and as much like real ice cream) as everyone says it is, so this past weekend I decided that I needed to give it a try. Since my husband loves ALL ice cream, I knew that no matter the result, it likely wouldn't go to waste.

So I needed to come up with a flavor. Although most of the recipes I've read use some kind of added fruit, chocolate chips, or nuts (which all sound delicious), I wanted to come up with something even simpler. Then I remembered my two favorite uses of sweetened condensed milk: key lime pie and dulce de leche. While either of these flavors would make spectacular ice cream, I was trying to keep this recipe to as few ingredients as possible, so I opted for the dulce de leche.

For anyone unfamiliar with dulce de leche, it is a Latin American sauce/spread/condiment very similar to caramel in flavor and texture. It's not exactly caramel however, because rather than being made of cooked sugar, it is made of cooked sweetened milk. In fact, a very common way to make dulce de leche is to slowly cook a can of sweetened condensed milk (often you will see instructions where the milk is boiled right in the unopened can). I have used the boil-in-can method myself, but it always makes me a bit nervous due to the risk of the can exploding. This time I used what I believe may be a safer method to boil the milk: in a glass preserving jar, in a slow cooker. I have to say, it worked like a charm, and turned out beautifully. It took about 10 hours on low in the slow cooker, so just be sure to plan ahead to make the dulce de leche.

The beauty here is that you can make this ice cream with just two ingredients: sweetened condensed milk, and heavy whipping cream. If you want to make it salted like I did, just add a bit of salt to the ingredient list. I don't think it could be simpler or more frugal.

Dulce de Leche in a Slow Cooker

After making the dulce de leche, it is just a matter of whipping it together with some heavy whipping cream, then freezing it, And how did it turn out? As a matter of fact, it was every bit as delicious as everyone says it is! The flavor was like a sweet-salty caramel, and the texture was very much like real, churned ice cream - maybe even a little creamier. Although I don't think I'll be tossing my ice cream maker, because I still love my churned ice cream, too, it is definitely a simple, yummy, and downright inexpensive option for homemade ice cream. If you give it a try, let me know what you think!

Recipe
6-8 servings

Ingredients:

1 (14-ounce) can sweetened condensed milk
2 cups (16 ounces) heavy whipping cream
¾ teaspoon kosher salt

Directions:

To make the dulce de leche:
1. Pour the sweetened condensed milk into a glass canning jar (half-pint or one-pint works best), then close jar with lid.

2. Place into slow cooker and cover with water. Cook on low for 8-10 hours until the milk becomes caramel colored.

3. Carefully remove the hot jar from the slow cooker and allow to cool completely. As the jar cools, the lid may seal, but just go ahead and unscrew the lid to break the seal.  This sauce hasn’t been processed to be shelf-stable, so it will need to be stored in the refrigerator until ready to use. 

To make the ice cream:
1. Scrape the cooled dulce de leche into a large mixing bowl, or the bowl of a stand mixer. With a hand-mixer or stand-mixer, mix the dulce de leche for a few seconds to loosen it up.

2. Add in the cream and salt, and whip until soft peaks form.  

3. Transfer to a freezer-safe container, and freeze for several hours. That’s it – it’s ready to serve when it’s frozen. Serve on a cone, or in a bowl, or any way you typically serve ice cream!

3-Ingredient, No-Churn Salted Dulce de Leche Ice Cream

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1 comment:

  1. I tried this today and it was delicious! Thanks for the recipe!

    ReplyDelete

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