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Receta eggless DULCE de LECHE and NUT ice cream

Name: eggless DULCE de LECHE and NUT ice cream
Cuisine: Canadian
Ingredients: . > American / Metric measures <; . > Custard Cream - Part-1 to be made ahead of time; . 1/2 cup (125ml) 2% milk; . 1/2 cup (125ml) 2% evaporated milk; . 1 cup (250ml) Dulce de Leche; . 1/4 tsp. (1.25ml) sea salt; . > Custard Cream - Part-2......to later place into the freezer; . . 1 scant cup (~250ml) 2% evaporated milk (for freezer); .; . Add-in (optional): 1 cup (85g) chopped nuts: (like Pecans or roasted Almonds)

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Light, eggless and decadent DULCE de LECHE and NUT ice cream.
Here's a simple, very few ingredients and deliciously smooth ice-cream treat. No real need for an ice-cream machine...just follow the instructions and your almost there.

For a dedicated post...refer here:
http://www.foodessa.com/2016/07/eggless-dulce-de-leche-nut-ice-cream.html

Raciónes: 4 cups / 1L

Kid Friendly

Fácil y Rápido

Canadian

Ingredientes

. > American / Metric measures <
. > Custard Cream - Part-1 to be made ahead of time
. 1/2 cup (125ml) 2% milk
. 1/2 cup (125ml) 2% evaporated milk
. 1 cup (250ml) Dulce de Leche
. 1/4 tsp. (1.25ml) sea salt
. > Custard Cream - Part-2......to later place into the freezer
. . 1 scant cup (~250ml) 2% evaporated milk (for freezer)
.
. Add-in (optional): 1 cup (85g) chopped nuts: (like Pecans or roasted Almonds)

Direcciones

. > Part-1 - Cream custard: . In a small saucepan, heat the milk(s) and Dulce de Leche on LOW-MEDIUM heat. Whisk intermittingly the water slowly evaporates and custard thickens (about 20 minutes). At this point, dip a spoon to rub a line through the coating. The custard is done when the edges stay put. Close the heat and remove it to set it aside. Last, whisk in the salt. After, transfer the custard into a medium size heat-proof bowl. Cover it with a plastic wrap touching the surface while leaving a tiny opening. Leave it rest for about 45 minutes before refrigerating it for a minimum of 4 hours to overnight is preferred.
. >> Part-2: (next day or just later in the same day) . Pour the remaining evaporated milk into a deep, large stainless steel bowl and place it into the freezer. Leave it undisturbed for 60 minutes.
. >>> ASSEMBLY: (do these next steps with urgency...keeping ingredients and container always as cold as possible.) Remove the bowl from the freezer. With an electric beater, whip the partially frozen milk until fluffy and doubled in volume as it shows a ribbon pattern. Then, gently beat in the cold custard until combined. NOTE: Here's where an ice-cream machine can be used. Otherwise, place this mix (covered) at the back of the freezer for the initial 30 minutes. Afterwards, very quickly beat the ice-cream mix at high speed for no more than 15 seconds. Again, place the bowl back in the freezer and REPEAT the same process within the next 30 minutes. Freeze again for a last 30 minutes. Then, at the very end, BEAT one last time by adding in the optional nuts. Then, immediately pour the mix into a freezer proof container. Note: Place a piece of parchment paper touching the surface before covering it.
. Happy frozen treats from Claudia's kitchen...Foodessa.com