I’m on a roll with trying out all sorts of new home-made recipes. It’s fun when you can do it at leisure.
This week I made icecream. Three ingredient ice cream. Easy peasy. I found the recipe on this Keep Your Health Safe site. So it just has to be good for you ! There’s four versions on the 1.52 minute easy to follow video instructions. I chose the last one ‘cos it looked so yummy. Swirls of something mixed in with chocolate ice cream. It was called Dulce de Leche swirl.
What on earth is Dulce de Leche? I had to google it. Turns out it’s caramel sauce. In 51 seconds Google had found 8, 010,000 recipes on the net how to make it at home. Of course! I rather liked this easy Pioneer Woman’s version.
Two and a half hours of simmering gently in the can on the stove top is all it took. I just needed to top up the water level. And make sure the can didn’t burst and spew hot caramel sauce everywhere. I am happy to report that it did not. I left it to cool on the kitchen bench overnight.
The next day I was ready to tackle the ice cream making. It was so easy. Whip 2 cups of cream. Add 1 tbsp cacao powder. Add 1 cup dulce de leche. I’m using that word a lot ‘cos it’s my word for the week. And it sounds posh.
Now here is where I struck a bit of a problem. You see, as it cooled in the can, it solidified. There was no way I could create any sort of artistic swirls with that. It would sit as a petrified blob in the middle of the cream. So I nuked it. It was too hot. Of course. So while I was madly stirring and dripping it off the spoon to cool it down, I decided to pimp the dulce de leche. In went some vanilla essence. A generous dollop or two.
Now if you have watched the video you will have noticed it was a delicately swirled two tone icecream. On the left is my version. Not swirly.
Into the freezer it went. Last night we had a taste. It is delicious. However, two problems became immediately apparent. Problem # 1 – It has a sticky mouth feel to it. Now I didn’t mind that so much, but TRH (The Retired Husband) was not so keen on it.
His palate, you see, is decidedly fussy when it comes to textures of food. Prawns and shell fish are OUT. They are rubbery. Skin on chicken is OUT. It must be skinless breast, and only breast. Fat of any kind on any meat is OUT. It is gross. Bones of any kind on any meat is OUT. They are not edible or aesthetically pleasing. But I digress…
Back to the Dulce de Leche Not a Swirl with Strawberries. Problem # 2 – The strawberry bits were too big and frozen solid. Not nice to eat until they thawed a bit. Fresh strawberries, however, added a nice counterpoint to the sweetness of the ice cream.
So this morning I took it out of the freezer, left it to thaw for a while, chopped it into rough bits and threw it into the thermomix with a bit of milk to help it blend whilst still partially frozen. Then I blitzed the bejesus out of it. The end result – a beautifully smooth sort of a pinkish coffee latte coloured icecream. Not too sweet. Problem #1 has been resolved. The Dulce De Leche Not Swirled ice cream is dee-li-shus!
© Raili Tanska
If the entire world sought to make itself worthy of happiness rather than make itself happy, then the entire world would be happy. ― Criss Jami,