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Tuesday, 13 January 2009

Dulce de Leche Ice Cream

Filed under: dessert,food & drink,posts with recipes — ejm @ 23:19 EDT

go directly to the recipe

summary: dulce de leche ice cream recipe (eggless); instructions for making dulce de leche with sweetened condensed milk; information about mishti doi (click on images for larger views and more photos)

ice cream Oh oh!! Just when you’re thinking that it’s time to get back into your fitness routine and stop eating rich food, allow me to distract you for a second.

You’ll thank me.

In late December, Jude (Apple Pie, Patis, and Pâté) posted a recipe for dulce de leche ice cream. Obviously, I was intrigued. And after T saw the recipe, his first question was, “We have to go to the store to get some sweetened condensed milk; haven’t you got your coat on yet?”

As soon as we got home, he began simmering the condensed milk so he could make this amazing ice cream….

I can’t believe how really fabulous it is. The flavour is like the best burnt caramel. T says it reminds him of Mishti Doi – that wonderful Bengali sweet that I’ve only had in Calcutta. (Does anyone make Mishti Doi anywhere else?¹)

If you haven’t already, you need to try dulce de leche ice cream!! If you have, you know you neeeeeeeeeeed to try it again. And again. And…. :whee:

Here’s what T did to make the ice cream:

Dulce de Leche Ice Cream
based on Jude’s recipe for Dulce de Leche Ice Cream

makes approximately 1.5 litres

Dulce de Leche

  • 1 tin (300ml) sweetened condensed milk

Ice Cream

  • Dulce de Leche from above (~1¼ c)
  • 1 litre (4 c) of 18% cream

preparation

  1. Dulce de Leche: Pierce the tin open at the top. Place upright in a small pot. Fill the pot with water to about ¼ inch (~6mm) from the top of the milk tin. Place the lid on the pot at an angle to allow the steam to drop into the side of the pot rather than into the tin. Or you can cover top of the tin…). Turn the heat to low and gently simmer for 3 to 4 hours until the milk has thickened and turned dark gold. Make sure there is always plenty of water.
  2. Ice Cream: Heat cream and dulce de leche in a heavy bottomed pot, stirring until the dulce de leche is completely dissolved.
  3. Remove from heat and allow to cool completely at room temperature. Pour into covered containers (we use 750ml yoghurt containers) and refrigerate until thoroughly chilled.
  4. Process in an ice cream maker, following the instructions.
Notes:

:: One tin (300 ml) of condensed milk = 10 US fl.oz = 14 oz

:: 1 litre is approximately equivalent to 1 US quart

:: Jude calls for vanilla and salt in his recipe; we did not include those ingredients in our ice cream.

ice cream Dulce de Leche icecream is wonderfully rich and creamy and a little goes a long way. Serve it in small dishes. Savour each spoonful.

Mmmmm, but that’s good!!! (I bet it would be fabulous with a slice of hot apple pie.) We really can’t thank Jude enough for posting his recipe for Dulce de Leche Ice Cream!!

Now excuse me while I go to run on the treadmill for an extra ten minutes so that I won’t have to go out to buy larger clothes to accommodate the dulce de leche ice cream. :-)

Actually, we don’t have a treadmill. But we did go out for an extra walk today. And we did a fair amount of snow shovelling. Does that count?

 

1. About Mishti Doi

Mishti Doi is a thickened, reddish-coloured yoghurt sweetened with jaggery used as a snack or dessert in India.

It is not usually made at home, it is usually bought. It is sold in small, unglazed clay pots. The unglazed pots absorb any excess water that comes out after the dessert has set.

-excerpt from practicallyedible.com

Mishti Doi is [...] prepared by boiling milk until it is slightly thickened, adding a sweetening agent, such as sugar, gura (brown sugar) or khajuri gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container as the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a hint of aleicha (cardamoms) for fragrance.

-excerpt from en.wikipedia.org

The last time we asked if we could get Mishti Doi (aka Lal Dahi) in a Bengali store in Toronto, the fellow sighed longingly and said wistfully, “Only in Calcutta.” But when googling just now, I saw that there are a number of recipes for Mishti Doi.

We have milk; we have yoghurt (aka curd); we have jaggery; we have cardamom! We’re going to have to try making it too! Now if only we can get some earthenware pots….

  1. Comment by MyKitchenInHalfCups — 14 January 2009 @ 12:34 EDT

    Yes, well, you are right, I really would like to try this. I’m trying to stay so disorganized that I don’t start it. Sort of like, if I can keep myself out of certain stores then I won’t be spending that money.
    BUT my little ice cream bucket is frozen in the freezer…

    You really do want to try this, Tanna! You really do. And think about it, how much does a tin of sweetened condensed milk and a litre of 18% cream cost? You’re worth it! What am I saying? You’re worth more!! And think how lonely your like ice cream bucket is without anything in it. :-) -Elizabeth

  2. Comment by Jude — 14 January 2009 @ 19:08 EDT

    Glad you liked it! I suddenly have a craving but no dulce de leche on hand. I’m really intrigued with mishti doi. I’ll ask around and hope I find it. Shouldn’t be too hard in Chicago.

    We LOVE it, Jude! Thank you again!
     
    Good luck finding Mishti Doi. We’ve never seen it anywhere but in Calcutta. It’s my guess that barring going to Calcutta to get some (it’s almost worth the trip; it’s that good) you’ll have to make it yourself. We’re thinking seriously about trying to make it. We just need to find some unglazed pottery (Hmmm… I wonder if wood would work just as well.) -Elizabeth

  3. Comment by Usha — 16 January 2009 @ 14:27 EDT

    Thanks for visiting my site and your comment, Elizabeth. Hope you try the curry and like it. I have been wanting to try making my own dulce de leche ice cream for the longest time. I love your recipe and will probably try this when the weather here gets a little warmer. I have tasted mishti doi in Calcutta and can guarantee that it tastes pretty awesome, do let me know if you find the right recipe for it, I would love to try it myself :-)

  4. Comment by brilynn — 17 January 2009 @ 19:44 EDT

    Who cares about New Years resolutions when there’s ice cream to be had? Especially dulce de leche ice cream…

  5. Comment by ejm — 19 January 2009 @ 10:46 EDT

    We are planning to try making Mishti Doi, Usha, and will definitely report our results. But we have to wait til it’s warmer here. I think our kitchen is too cold right now for the yoghurt to set. Do report back about your Dulce de Leche ice cream. I hope you like it as much as we do.

    You are right, Brilynn! (That’s why I refrain from making New Year’s resolutions at all.)

  6. Comment by Jeanne — 17 February 2009 @ 09:39 EDT

    Dulce du leche ice cream is the only ice cream apart from vanilla that my mom used to make – so I grew up loving it! Yours sounds perfect :)

    It IS perfect, Jeanne. And until today, it was my favourite. Now mango is my favourite…. (I’ll be posting about that soon. It JUST came out of the ice cream maker.) – Elizabeth

 

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