We all Scream for Ice Cream!!!!
That is all I heard in my house this past week because my family wanted homemade Ice Cream. The day I made my Raspberry White Chocolate Swirl Ice Cream with my new ice cream maker, I had them hook.
I decided to go with one of my favorite flavors - Dulce de Leche. I suggest adding roasted peaches with a kick of bourbon, melted chocolate, or chopped nuts, if you are not a fan of dulce de leche. Trust me it would be equally delicious.
1 14-ounce sweetened condensed milk
1 3/4 cups heavy cream
2 cups whole milk
1/4 tsp vanilla extract or 1 tsp. vanilla paste
Homemade Dulce De Leche
1. Remove the label from can milk. Using the triangular point of the can opener, pierce 2 holes on the opposite edge of the can. This releases the pressure from the heat to avoid it exploding.
2. Place the can in a large pot on the stovetop, standing upright. Fill the sauce pan with enough water, leaving about 1/2 inch of the can exposed.
3. Bring the water to a simmer and cook for 3 hours. If you want a thicker consistence cook more to 4 hours.
4. When finished, use tongs to remove the can from the water and let it cool for an hour. Open the can and pour the caramel milk in an airtight container. Refrigerate.
Ice Cream Base
1. Simmer milk and cream in a saucepan. Remove from heat and whisk in refrigerated dulce de leche until completely dissolved. Add vanilla and transfer to a bowl.
2. Place bowl into an ice-water bath. Stir occasionally until cooled about 15-20 minutes.
3. Transfer cooled mixture in ice cream maker and follow the manufacturer instructions to churn into a soft serving consistency.
4. Transfer ice cream to an airtight container. Cover and freeze until firm. If adding nuts or candy add before it gets firm. Serve.