Condensed milk ice cream
Item 1 of 1
- medium
- 10
- 25 minutes
Dulce de leche, or 'candy of milk', is made by boiling a tin of condensed milk for several hours, magically transforming it into toffee. James Sommerin incorporates this delicious component into his exquisite condensed milk ice cream recipe. It takes time to make dulce de leche, but it is well worth the wait.
First published in 2015
Ingredients
Metric
Imperial
- 400g of condensed milk, sweetened
- 1000ml of whole milk
- 200ml of whipping cream
- 12 egg yolks
- 200g of caster sugar
SAVE RECIPE
Equipment
- Ice cream maker
Method
1
First make the dulce de leche toffee for the ice cream. Remove the label from the condensed milk tin and place in a pan with enough water to cover. Boil for 5 hours, topping up the water as necessary
- 397g of condensed milk, sweetened
2
Leave the tin to cool completely before placing in the fridge to chill
3
Place the dulce de leche toffee, milk and cream in a pan and bring to the boil. In a heatproof bowl, whisk together the sugar and yolks until pale and smooth
- 1000ml of whole milk
- 200ml of whipping cream
- 12 egg yolks
- 200g of caster sugar
4
Whisk the boiling cream mix into the egg yolks, then pour back into the pan and cook to 75°C, until the custard coats the back of a spoon
5
Pass through a fine sieve, set aside to cool then churn in an ice cream maker
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