It all started with churros. I ate these churros in Mazatlán and have been wanting to try the recipe. I decided to pair those churros with ice-cream to make a perfect sandwich. Since I was pairing with churros, I thought why not make Mexican inspired ice-cream.
So here is it, Dulce de Leche Ice cream. Dulce de Leche translated into ‘Sweet of milk’. We get it in a can here in the local Mexican grocery store. If you can not get your hand on one, you can easily make it from your regular condensed milk. This has all the goodness of the condensed milk with enriched flavors as all the sugar is nicely caramelized.
How to make Dulce de Leche from regular condensed milk
Typically all ice-creams start with a custard base, which has eggs, milk and sugar. However this recipe is egg-less so vegetarians can also enjoy.
I got the original recipe from Epicurean but I decided to put my own twist. I love to add salt and heat to my desserts. So today I have decided to kick this ice-cream up a notch with Ancho chili powder. I love this and use it a lot in my many recipes. Ancho chili is a sweet pepper. It is the dried form of Poblano peppers.
- 2 cups whole milk
- 1 cup heavy cream
- 1 can Dulce de Leche
- 1/8 teaspoon pure vanilla extract
- 1 tsp Ancho chili powder
- Bring milk and cream just to a boil in a 3-quart heavy saucepan over medium heat, then remove from heat
- Whisk in dulce de leche ( save 3-4 tbsps) until mixed well
- Whisk in vanilla & the Ancho chili powder
- Cool the mixture stirring occasionally till its at room temperature
- Freeze mixture in ice cream maker until almost firm.
- Towards the end add the saved Dulce de leche. It will add nice streaks to the ice-cream
- Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.