You guys all know Inner Pickle right? She’s basically living the life I want to live so you know, I stalk her in a completely creepy and inapropriate way. You’re welcome.
Apart from the fact she offers up a new slice recipe every Wednesday, she also cooks things I love to cook. Or make. And she does so without fanfare or fuss, just the way I like it.
So a few weeks back she posted a recipe for easy chocolate ice cream and even though I didn’t concentrate when making it and put in too much cream (as IF there’s such a thing) it was delicious. In the comments was a post from one of her neighbours who’d given her the recipe in the first place, mentioning dulce de leche and well, I had those jars of condensed milk boiling on the stove quicker than Black Caviar passes the winning post.
I didn’t mix the dulce de leche through completely, choosing to drop dollops in the last few minutes of churning with the nuts. Next time I would mix one tin through the cream/milk mix and then do the dollopy thing with another. Maybe not a whole tin, but you could just eat the left off the spoon. Because I know you want to.
Dulce de leche icecream with toasted buttered salted pecans
From Darren at Green-Change via Inner Pickle’s blogging of his chocolate ice cream.
- 1 cup milk
- 600ml cream
- 1 tin dulce de leche*
- 1 packet (180 g**) pecan halves, toasted with a few dabs of butter and a smattering of sea salt then chopped
- Combine the milk and cream and dulce de leche
- Churn in an ice-cream mixer for 30 minutes, adding the pecans for the final 2-3 minutes
- Scoop into a container and freeze.
* to make dulce de leche cover a can of sweetened condensed milk with water and boil for three hours, checking regularly to ensure it is still covered with water. Â You could, at a pinch, use the ‘pie caramel’ you can get in the cake decorating/cooking chocolate section of the supermarket.
** this is because I am addicted to pecans – a 110g packet would probably be ample.