Dulce de Leche Ice Cream

I have gotten hooked on the No Churn Ice Cream.  I am using Martha Stewart's recipe.  It is easy and delicious.  Now I am playing around with the flavors.  I had a can Of Nestlé's La Lechera and decided that would be great in ice cream. 

Dulce de Leche Ice Cream with Pecans

1 can sweetened condensed milk
3 cups heavy cream
1 can Nestlé's  Le Lechera
2 Tablespoons bourbon, optional
1/2 to 1 cup chopped pecans, optional

 

I have a Kitchen Aid mixer and it is great to whip cream while doing other things.  Set it whipping and get everything else ready.

 

Place the sweetened condensed milk in a large bowl.  Stir in the bourbon. 

 

Add in the La Lechera.  Stir to combine. Don't worry too much of it isn't all smoothly incorporated.  It will add some nice swirls of caramel in the ice cream. 




 

When the cream is whipped to stiff peaks, scrape it into the bowl and fold it in with the milk and La Lechera.  Then fold in the nuts and place in freezer proof plastic containers.  I use the Glad FreezerWare.

 

Wait for six, long hours.  Every hour go to the freezer and taste a bit and say " ummm ".  Then do it again, until six hours have come and gone. 

 

Serve in a gold rimmed champagne glass.  Or a plastic container you washed out after finishing the "I Can't Believe It's Not Butter".

 

Then drizzle it with Butterscotch Ice Cream Topping and add some chopped pecans on top.  Try it both ways for a few times to try and determine if you like it plain or fancy.  Decide you like BOTH.  Go take a bath so that you are wet and nekkid and can't get to the freezer.

No Churn Rocky Road Ice Cream

I recently made some peach ice cream using Martha Stewart's recipe for No Churn Vanilla Ice Cream.  I wondered if I could do the same thing for chocolate.  I started looking around the Internet, because I didn't know what to use to make it chocolate.  I could replace the Bourbon or Peach Schnapps with the Crème de Cacao that is languishing in my pantry.  I have cocoa powder, but I worried that it might not blend well.  I DO have some Ghirardelli chocolate bars I bought and never used.  Then I noticed a picture of chocolate ice cream with nuts sprinkled on top.  That sounds good.  OOH.  WAIT.  Rocky Road.

I recently went to the grocery store when very hungry.  Yes, mother, I know.  Don't DO that.  I saw some chocolate and vanilla swirl marshmallows.  Lee likes marshmallows and the thought process went, I will buy some, eat a few and then they will disappear before I go back into the pantry.  But paired with some walnuts, that would make a pretty good version of Rocky Road ice cream.

 

No Churn Chocolate Ice Cream

1 can sweetened condensed milk
1 teaspoon vanilla
2 Tablespoons Crème de Cacao (optional)
4 ounces bittersweet chocolate bar, melted.  I used Ghirardelli.
2 cups heavy cream

 

If you choose to make the rocky road version

 

1/2 cup chopped walnuts
6 or so large chocolate vanilla swirl (or plain) marshmallows, chopped small.  Or use a handful of the miniature marshmallows.
Powdered sugar

Place the sweetened condensed milk in a large bowl.  Add the vanilla and the Crème de Cacao and give it a stir.  Break up the chocolate bar and use your favorite method for melting chocolate.  It will burn if you get it too hot.  I chose to use a pan over very low heat and as soon as it started to melt I turned off the heat and just kept stirring it until it was all smooth.

 

I set the hot, melted chocolate aside and started the cream whipping.  It takes at least 5 minutes and I wanted to let the chocolate cool a bit first.  I used the Kitchen Aid mixer and set it to whipping the heavy cream while I chopped some nuts. 

 

I used a pair of kitchen shears to cut up the marshmallows.  In order to keep them from sticking, I put a small amount of powdered sugar on my cutting board and dipped the cut ends into the sugar to prevent that. 

 

I cut them lengthwise in strips, dipped them and then cross cut them and dipped again.  Make sure the cream does not get over whipped, so check it often. You want it to make stiff peaks. 

I made a smaller amount of nuts and mallows and then decided it didn't look like enough and made a bit more.  These are the final measurements.

 

 

Stir the cooled, yet still liquid, chocolate into the milk mixture. 

 

Then fold in the whipped cream.  When the chocolate is all one color, you may add the nuts and mallows.  Or just nuts.  Hey, it's YOUR ice cream!

 

I used the Glad FreezerWare containers and it made about 2 1/2 containers.  It needs to freeze for 6 hours, but I lost control after about 2 hours and it was soft and delicious.  But you should have more willpower than I.

 


 


I have to say I liked it even better than the Peach Ice Cream. It was as silky as any high priced ice cream and the marshmallows were soft and the walnuts crunchy.  Just perfect.