Try one of our Mexican dessert recipes for the perfect ending
to any dinner.
Dulce De Leche Ice Cream
2 cans (14 oz. each) sweetened, condensed milk (not evaporated
3 cups whole milk
1 tsp. vanilla
Pour sweetened, condensed milk into the top of a double boiler. Cook over
simmering water for 1 ˝ to 2 hours, stirring every five minutes, until a golden
caramel color. Chill half of mixture. Cool the other half to room temperature.
Heat 2 cups of the whole milk almost to a simmer in a medium saucepan. Whisk
eggs in a bowl. Slowly pour about one half cup hot milk into eggs, whisking
rapidly to prevent eggs from cooking. Whisk eggs into remaining milk in
saucepan. Stir constantly over medium-low heat until custard thickens. It should
heavily coat a spoon. Do not allow custard to boil.
Remove from heat and stir in the room-temperature caramel, the remaining 1 cup
milk and the vanilla. Refrigerate until very cold.
Pour ice cream base into an ice-cream maker and process according to
manufacturer's instructions. When ice cream is thick and almost done, dollop in
chilled caramel into mixture, allowing it to drip in ribbons from a spoon.
Continue processing until done. Freeze.
Makes about 1 quart.