Dulce De Leche Ice Cream With Fresh Strawberries And Mexican Chocolate Sauce Food

DULCE DE LECHE

Steps:

• Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

DULCE DE LECHE ICE CREAM

Steps:

• Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
• Freeze mixture in ice cream maker until almost firm, then fold in pecans.
• Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

DULCE DE LECHE ICE CREAM WITH FRESH STRAWBERRIES AND MEXICAN CHOCOLATE SAUCE

Steps:

• Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
• Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.

SEA SALT DULCE DE LECHE ICE CREAM (ICE CREAM MAKER)

Steps:

• In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture.
• Whisk in the vanilla extract.
• Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold.
• Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose.
• Transfer ice cream to an airtight container to ripen for at least 1 hour.
• When ready to serve, scoop ice cream into bowls and sprinkle lightly with sea salt (flakes are best, but the coarse-grain sea salt works too). Enjoy!
• NOTE: The original recipe calls for the toasted chopped pecans, but I like to use a lesser amount of Valrhona dark chocolate crunch perles that I find at Whole Foods Market instead. I'm sure this would be wonderful with an additional caramel swirl folded in as well, but I didn't have any extra dulce de leche on hand to try that.

HOMEMADE DULCE DE LECHE ICE CREAM

Steps:

• Combine the milk with the sugar in a large mixing bowl, mix well until the sugar is completely dissolved.
• Add the cream and the vanilla extract, stir and mix well.

DULCE DE LECHE ICE CREAM

Steps:

• Place sweetened, condensed milk into the top of a double boiler. Cook over simmering water for 1½ to 2 hours, stirring every five minutes, until a golden caramel color. Chill half of mixture. Cool the other half to room temperature.
• Heat 2 cups of milk almost to a simmer in a medium saucepan. Whisk eggs in a bowl. Slowly pour about one half cup hot milk into eggs, whisking rapidly to prevent eggs from cooking. Whisk eggs into remaining milk in saucepan. Stir constantly over medium-low heat until custard thickens. It should heavily coat a spoon. Do not allow custard to boil.
• Remove from heat and stir in the room-temperature caramel, add the remaining 1 cup milk and the vanilla. Refrigerate overnight or until very cold.
• Pour ice cream base into an ice-cream maker and process according to manufacturer's instructions. When ice cream is thick and almost done, dollop in chilled caramel into mixture, allowing it to drip in ribbons from a spoon. Continue processing until done. Freeze if you can wait! Enjoy!

DULCE DE LECHE ICE CREAM

Steps:

• Pour sweetened condensed milk into a medium saucepan. Cook over medium heat, stirring constantly, until golden brown, 20 to 25 minutes. Avoid boiling or simmering.
• Remove from heat; slowly stir in heavy cream and milk. Stir until the mixture is uniform in color and texture. Stir in vanilla extract and salt. Strain mixture through a fine-mesh sieve; discard solids.
• Cover and refrigerate until thoroughly chilled, at least 4 hours.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

PASTEL DE ELOTE OR SWEET CORN CAKE WITH ORANGE HABANERO GLAZE

Steps:

• Grease and flour an angel food or bundt pan. Pre-heat oven to 325 degrees.
• Cut corn kernels from cobs, place in food processor or blender. Heat buttermilk and milk together in small pan until bubbles appear around the edges. Pour over corn. Puree until mixture is like oatmeal. Set aside for half an hour to infuse the flavors.
• Stir together flour, salt and baking powder. Set aside.
• Beat butter and sugars together until light and fluffy. Stir in eggs one at a time. Stir in vanilla.
• Add ⅓ of the flour mixture to the egg mixture and beat until combined. Add half of the corn mixture, combine. Alternate adding the flour and corn mixtures until all is incorporated and beat on medium speed for 2 minutes.
• Bake for 1 hour and 15 minutes. Check for doneness after 60 minutes then test every 5 to 7 minutes until done. Cool on a wire rack for 10 to 12 minutes then turn out of pan.
• Cool cake slightly then, glaze with Orange Habanero Glaze.
• Serve with Dulce de Leche, Vanilla Ice Cream and Fresh Strawberries (optional).

EASY DULCE DE LECHE ICE CREAM

Steps:

• In a medium bowl, combine dulce de leche and 1/4 cup of the heavy cream and beat until smooth.
• In a large bowl, combine remaining heavy cream and vanilla extract. Using a handheld electric mixer, beat cream, starting on low, working up to high, until stiff peaks form (when you lift the beaters out, the peaks of cream should stand straight up without flopping over).
• Use a rubber spatula to fold in about 3/4 of the dulce de leche (reserve 1/4 to swirl in at the end), being careful not to deflate the whipped cream too much.
• Scoop half of the whipped cream mixture into a loaf pan or freezer container. Spoon half of the reserved dulce de leche over the top and use a knife to swirl the mixture into the cream.
• Add remaining whipped cream and repeat with remaining dulce de leche. Cover pan with cling wrap or lid and freeze until solid, at least 6 hours, preferably overnight.
• Serve and enjoy!