Light, eggless and decadent DULCE de LECHE and NUT ice cream.
Also embrace a nature park adjacent to an enchanting heritage village.
Also embrace a nature park adjacent to an enchanting heritage village.
Lately I've been trying a few ice-cream delicacies where Dulce de Leche figured prominently.
One soon became memorable, as others became quickly...
disappointing not to mention extremely caloric.
Through a few try outs of my own, I came up with a practically guilt-free...
ice-cream by using none other than my go-to evaporated milk technique.
No one could tell the difference from the high fat as well as egg custard based ice-creams.
After two tries, success met my lips...now success can meet yours as well.
Just don’t forget to get a little exercise before you head back for your frozen treat.
One soon became memorable, as others became quickly...
disappointing not to mention extremely caloric.
Through a few try outs of my own, I came up with a practically guilt-free...
ice-cream by using none other than my go-to evaporated milk technique.
No one could tell the difference from the high fat as well as egg custard based ice-creams.
After two tries, success met my lips...now success can meet yours as well.
Just don’t forget to get a little exercise before you head back for your frozen treat.
Bordering Montreal's Rivière des Prairies, the borough of Ahuntsic holds a real gem in its fold.
The embracing nature park Île-de-la-Visitation is adjacent to...
the enchanting heritage village of du Sault-au-Récollet.
The embracing nature park Île-de-la-Visitation is adjacent to...
the enchanting heritage village of du Sault-au-Récollet.
Today, some ancient homes have either been completely transformed to be...
unrecognizable or unfortunately destroyed through mostly accidental fires.
Fortunately for us, many still stand in all their glory as several remaining structures...
have been nursed back to health and captive beauty.
Here's a simple, very few ingredients and deliciously smooth ice-cream treat.
No real need for an ice-cream machine...just follow the instructions and your almost there.
No real need for an ice-cream machine...just follow the instructions and your almost there.
DULCE de LECHE and NUT ice-cream
Eggless custard base
No ice-cream machine required
yields about 4 cups (1L)
Eggless custard base
No ice-cream machine required
yields about 4 cups (1L)
INGREDIENTS:
(American / Metric measures)
Note: 1 can (354ml/scant 1-1/2 cups) of evaporated milk will be needed
...Custard Cream- Part-1 to be made ahead of time
. 1/2 cup (125ml) 2% milk
. 1/2 cup (125ml) 2% evaporated milk
. 1 cup (250ml) Dulce de Leche
. 1/4 tsp. (1.25ml) sea salt
...Custard Cream - continued - Part-2 ...to later place into freezer
(American / Metric measures)
Note: 1 can (354ml/scant 1-1/2 cups) of evaporated milk will be needed
...Custard Cream- Part-1 to be made ahead of time
. 1/2 cup (125ml) 2% milk
. 1/2 cup (125ml) 2% evaporated milk
. 1 cup (250ml) Dulce de Leche
. 1/4 tsp. (1.25ml) sea salt
...Custard Cream - continued - Part-2 ...to later place into freezer
. 1 scant cup (~250ml) 2% evaporated milk
Add-in (optional):
1 cup (85g) chopped nuts:
(like Pecans or roasted Almonds)
PREPARATION:
. Part-1 - Cream custard:
Add-in (optional):
1 cup (85g) chopped nuts:
(like Pecans or roasted Almonds)
PREPARATION:
. Part-1 - Cream custard:
1. In a small saucepan, heat the milk(s) and Dulce de Leche on LOW-MEDIUM heat.
. Whisk intermitingly the water slowly evaporates and custard thickens (about 20 minutes). At this point, dip a spoon to rub a line through the coating. The custard is done when the edges stay put.
Close the heat and remove it to set it aside. Last, whisk in the salt.
2. After, transfer the custard into a medium size heat-proof bowl. Cover it with a plastic wrap touching the surface while leaving a tiny opening. Leave it rest for about 45 minutes before refrigerating it for a minimum of 4 hours to overnight is preferred.
. Part-2: (next day or just later in the same day). Whisk intermitingly the water slowly evaporates and custard thickens (about 20 minutes). At this point, dip a spoon to rub a line through the coating. The custard is done when the edges stay put.
Close the heat and remove it to set it aside. Last, whisk in the salt.
2. After, transfer the custard into a medium size heat-proof bowl. Cover it with a plastic wrap touching the surface while leaving a tiny opening. Leave it rest for about 45 minutes before refrigerating it for a minimum of 4 hours to overnight is preferred.
3. Pour the remaining evaporated milk into a deep, large stainless steel bowl and place it into the freezer. Leave it undisturbed for 60 minutes.
. ASSEMBLY: (do these next steps with urgency...keeping ingredients always as cold as possible.)
4. Remove the bowl from the freezer. With an electric beater, whip the partially frozen milk until fluffy and doubled in volume as it shows a ribbon pattern. Then, gently beat in the cold custard until combined. Note: Here's where an ice-cream machine can be used. Otherwise, place this mix (covered) at the back of the freezer for the initial 30 minutes.
5. Afterwards, very quickly beat the ice-cream mix at high speed for no more than 15 seconds.
Again, place the bowl back in the freezer and REPEAT the same process within the next 30 minutes.
6. Freeze again for a last 30 minutes. Then, at the very end, BEAT one last time by adding in the optional nuts. Then, immediately pour the mix into a freezer proof container.
Note: Place a piece of parchment paper touching the surface before covering it.
5. Afterwards, very quickly beat the ice-cream mix at high speed for no more than 15 seconds.
Again, place the bowl back in the freezer and REPEAT the same process within the next 30 minutes.
6. Freeze again for a last 30 minutes. Then, at the very end, BEAT one last time by adding in the optional nuts. Then, immediately pour the mix into a freezer proof container.
Note: Place a piece of parchment paper touching the surface before covering it.
This enchanting village surrounded by kilometers of nature park paths has...
captured my curiosity as well as my heart.
If you have a chance, please do make it out here for some promenades and...
then for some ice-cream of course ;o)
captured my curiosity as well as my heart.
If you have a chance, please do make it out here for some promenades and...
then for some ice-cream of course ;o)
Flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything
DRY gets measured by spooning the overfilled ingredient (never shake
the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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