The hubby and I had our first dinner guest Sunday evening. I prepared a simple, but delicious dinner of Fettuccine with Fresh Corn Pesto, homemade Focaccia Bread and Dulce de Leche Ice Cream. Our guest brought salad and ginger snaps (to serve with the ice cream) and it was a great start to what I hope to be many nights of entertaining in our new home.
Unfortunately I didn't snap any photos of the pasta or focaccia, but today I made sure to get a photo of the last bit of the ice cream. This recipe was incredibly easy to throw together and absolutely delicious. While I enjoy the richness and creaminess of custard style ice creams, I really love the ease of Philadelphia style recipes. This Dulce de Leche Ice Cream can come together with as few as three ingredients and just a few minutes of preparation. The caramel flavor of this recipe is absolutely outstanding. This is definitely a great recipe to throw together effortlessly to share with dinner guests. I highly recommend serving the ice cream with something spicy (such as ginger snaps) or a bit salty (maybe some roasted nuts or salted pretzels would be delightful) to provide a pleasant contrast to the sweet and smooth caramel notes.
Dulce de Leche Ice Cream
adapted from Gourmet
makes about 1 1/2 quarts
2 cups whole milk
1 cup heavy cream
1 lb dulce de leche
1/8 teaspoon pure vanilla extract
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.*
Freezer mixture in ice cream maker until almost firm.
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Ice cream keeps up to 1 week in freezer.
*I chose to chill the ice cream base in a covered container in the fridge overnight.