Receta para Helado de Dulce de Leche
Written by Scotia48 on July 1, 2008 – 4:22 pm -Summertime and the livin’ is easy, fish are jumpin’ and the cotton is high….
Recipe for Dulce de Leche Gelato
For this recipe, there’s the gelato base, and then there’s dulce de leche, which is just folded into the finished gelato or drizzled over the top. It’s really yummy!
Gelato base:
3 cups milk
1 and 1/2 cup heavy cream
4 eggs at room temperature, yolks only
1/2 cup vanilla sugar* if available or add some vanilla extract to the mixture
1/2 cup sugar
In a heavy saucepan, mix the milk and cream and heat over medium heat until bubbles form around the edges. Remove from heat. Meanwhile, in a large bowl, beat the egg yolks and sugars together until the sugars are incorporated and the mixture is frothy. Slowly add the warm milk to the sugar mixture, whisking continuously.
Return the mixture to the saucepan and heat over medium heat and stirring with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. If the egg starts to get lumpy-the heat is too hot! Remove from heat immediately.
Strain the mixture through a fine strainer or sieve into a bowl. Cover and put in the refrigerator for several hours or overnight. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a sealed container and freeze until firm-if it gets too hard, bring it down to the fridge to soften. OR place in a container in the freezer and periodically beat until a soft texture.
Dulce de Leche
4 cups milk
2 cups sugar
1 teaspoon baking soda
1 Tablespoon vanilla extract
Bring the milk to a boil in a heavy bottom sauce pan. Add all other ingredients, being sure to stir the sugar with a whisk until it’s completely dissolved. (Otherwise, your Dulce de Leche will have a gritty consistency-not so good.) Cook on medium low until it turns into caramel, about 2-3 hours. It should have a rich tan or brown color and smooth texture when done. Consistency is a matter of taste-some like theirs runnier than others, but test it by spooning some onto the center of a plate. If it stays without running and making a puddle, it’s ready.
To add the dulce de leche, put one layer (several scoops) of the gelato base and a layer of dulce de leche on top. Put another layer of of the gelato base and mix together by making a figure 8 pattern with a spatula. Alternatively, drizzle the dulce de leche over the top.
*Vanilla sugar is sugar (about 4 cups) that has had a whole vanilla bean immersed in it for two to three weeks. (in a sealed container) The sugar then takes on a vanilla flavor, and can be used for many desserts.
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4 Comments
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It sounds lovely, but I had a sugar rush just reading the recipe! Really - 3 hours for the dulce de leche? I had no idea.
Dulce de leche (sold in Mexico as “cajeta” - after the little box, a “caja” that it is sold in) is divine, whether in ice cream, on hot buttered toast, or eaten with a spoon!
Even though it is techincally a caramel, dulce de leche has a more appealing texture and taste to me.
I love gelato, I love dulce de leche, and my mouth is watering, just looking at this recipe!
This sounds fantastic. Can you clarify for me: at the end of the recipe, when you’re layering the gelato and the dulce de leche, is the idea to end up with a type of “swirl” ice cream? That is, do you do the layers and figure-eight mixing with an eye to leaving veins of caramel in the ice cream?
Just curious. Thanks.
Sorry guys, been out and now back.
Dulce de leche, Kate, does take time, the trick is after stirring ingredients to mix, do not stir again until done. It probably will be more like two than three hours. Good to keep, though. It does freeze well.
Drchelo, yes this makes my mouth water, too, until I fix it every summer. Got this way back when.
Anne, yes, the idea is a swirl of vanilla gelato with a swirl of dulce de leche, the flavours together delicious!