My Failed Attempt At Dulce De Leche Ice Cream

My Failed Attempt At Dulce De Leche Ice Cream

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I normally wouldn’t write up a recipe for something that FAILED so badly, but as someone who likes transparency and honesty, I wanted to do so. Plus, who doesn’t love a good fail story? This recipe is for my failed attempt at a dulce de leche ice cream. Enjoy! Sidenote – I know what I did wrong so I’ll tell you how to fix it! Also, I must get better at actually doing food photography.

Makes approx 2L of ice cream. Contains lactose/dairy.

Ingredients/What You Will Need

• Ice Cream Maker (ensure to put the bowl in the freezer overnight if required)
• Steel mixing bowls
• Saucepan
• 2L airtight container
• Whisk
• 600 mL of thickened cream (also known as heavy cream)
• 1 jar of dulce de leche (either made from condensed milk or store bought). I used a store bought one that was about 430 grams from Coles.
• 1 and 1/2 cup of milk (I used skim but I think it would be better to use full fat and probably use a bit more)
• 2 tsp vanilla
• Dash of sea salt

Method

1. Pour milk and cream into a saucepan, bring to the boil on low to medium heat, simmer for 5-10 minutes.
2. Remove from heat and whisk in 3/4 of the jar of dulce de leche (save the rest for later).
3. Add in 2 tsp vanilla and a dash of salt.
4. Pour mixture into a chilled steel mixing bowl and place in the fridge over an ice bath for 30 minutes. I only did this for about 15 minutes which is where I went very wrong as you want the mixture to be super chilled for churning.
5. Once chilled, pour into ice cream churner and churn for about 30 minutes.
6. Pour mixture into airtight container then swirl in the rest of the dulce de leche as desired.
7. Freeze for 4-6 hours (or overnight).
8. Enjoy!

Serving Suggestion: Top ice cream with a chocolate or caramel topping sauce and enjoy.

So what would I do differently next time? I think that this would be better with more fat content so either 2 cups of milk, probably full-fat rather than skim, maybe a little bit of caster sugar, and then I’d make sure that my mixture was super super chilled before putting it in the churner. It makes me feel a bit dumb that it wasn’t cold enough. The ice cream was still really delicious, it just didn’t quenelle very well.

In Australia, there isn’t a law saying food bloggers must have nutrition information on their recipes and I’m still a bit on the fence about it as it can be triggering for those with EDs but I’ve just added in a simple calculation below. Let me know if you’ve got any decent plugins that can help with this.

Much love,

Ash x