A caution – I don’t really like caramel ice cream. I’d never choose it in an ice cream parlour, simply because I find it too sweet. But, I have it on good authority that this actually is a very nice, creamy, caramelly ice cream.
I trust no one. I want to make mint choc chip next time.
Some notes on making Dulce de Leche:
- Don’t overfill the water-filled baking dish, it will leak into the inner condensed milk-filled dish
- Don’t refill the dish! It’s not even half empty! Can’t you see it’s leaking?
- I guess you didn’t see it leaking.
- Not very bright are you, trying to strain liquid caramel with a sieve to get rid of the water. Doesn’t work. Clearly caramel is liquid, as is water.
Then I gave up, and microwaved the caramel / condensed milk it in a high sided bowl for another 5 minutes, stopping every couple of minutes to stir. Hooray for Wikihow.
Swirly Caramel Ice Cream
Ice cream from Piggy’s Cooking Journal and Dulce de Leche from David Lebovitz.. Then I gave up and used faithful Wikihow. David Lebovitz also has a good set of instructions on how to hand-churn ice cream, which you can read here.
For the caramel:
1 tablesp water
For the rest of it:
3 egg yolks
200ml whipping cream
450ml milk – I used full cream
1/2 teasp salt
- Mix the 60g sugar and water in a saucepan over medium-low heat. Keep stirring. It will bubble and look kinda exciting.
- In the meantime, microwave the whipping cream for 30 seconds on high. I’m not sure what this does but it must have some purpose. I’m no ice cream pro, so I didn’t miss the step.
- Eventually the sugar-water will turn yellow / amber. Stop here, take it off the fire. Don’t go as far as I did (see how brown mine is in the picture? Also see how in the next picture, it accidentally solidified and I had to re-melt it?)
- Stir in the whipping cream and milk. Try to mix all the caramel in. If you can’t, because it has gone hard (erhem), then turn the fire back on and try again over low heat. Then turn it off again once you manage to mix everything in properly.
- Whisk the egg yolks, 50g sugar and salt. Keep going until the egg gets a bit thick and pale.
- Take half the caramel-milk-cream mixture, and whip it into the egg yolks. Once it is mixed well, then pour the whole thing back into the pan and stir well.
- Top tip: use a wooden spoon.
Keep stirring the mixture until it gets thicker. Don’t boil it! Unless you want sweet scrambled eggs of course. It’s done when it coats the back of the spoon, and you run your finger across, and it leaves a trail behind it. A trail which is not refilled by custard, even if you wait a while.
- Strain, freeze, and churn – by hand or using your ice cream maker’s instructions. If you don’t have an ice cream maker (like me), check out the tips here. Add the dulce de leche on the last churn and don’t mix too well.
Dulce de Leche
1 can of sweetened condensed milk
A pinch of salt, if you like
- The way that didn’t work for me:
- Preheat your oven to 220 degrees C
- Dump all the condensed milk in a heatproof dish. Stir in some flecks of salt. Cover well with silver foil.
- Put this dish into a deeper, larger dish. Fill the larger dish halfway up with water. Don’t overfill!
- Stick it in the oven for an hour to an hour and 15 minutes.
- When it’s done, take it out and whisk it. Store in the freezer
- The way that worked for me
- Dump your condensed milk in a high sided bowl. Stir in salt, if you want to. You don’t have to.
- Whack it in the microwave for 10 minutes.
- Every 2 minutes, or when it looks like it is going crazy and escape from the bowl, stop the microwave and whisk well.
- Yay, that was easy, no water contamination!