Dulce de Leche Ice Cream - 4g Carbs, 1g Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals)
Lower Carbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 cups whole milk
1 cup heavy cream
16 ounces dulce de leche -- (1 jar) about 1 2/3 cup
1/8 teaspoon vanilla extract
3/4 cup chopped pecans -- toasted
Bring milk and cream just to a boil in a 3 to 4-quart saucepan over medium heat. Remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Refrigerate, uncovered, stirring occasionally, until cool, about 1 hour, then cover and refrigerate until cold, 3 to 6 hours.
Freeze mixture in ice cream maker until almost firm. Fold in pecans, transfer ice cream to an airtight container, put in freezer to harden for at least 1 hour.
The ice cream keeps for up to 1 week.
Makes 1 1/2 quarts (12 one-half cup servings).
AuthorNote: Long a popular sweet throughout Latin America, dulce de leche - milk and sugar cooked down to a luscious consistency - has taken the United States by storm. Who can resist its creamy caramel siren call? This version, adapted from one created by Mariana Crespo of Tienda del Encuentro in Buenos Aires, is not just the best dulce de leche ice cream we've ever had, it's one of the best ice creams we've ever had, period. Blissfully, its delicate caramel essence isn't obscured by too much sugar. And since it's not a custard-based ice cream, it's easy to make.
Cuisine: "South American"
Source: "Gourmet Today by Ruth Reichl, 2009."
S(Formatted by Chupa Babi): "Feb 2010"
Yield: "1 1/2 quarts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 143 Calories; 14g Fat (83.4% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 27mg Sodium
Exchanges: 0 Grain(Starch)
No comments:
Post a Comment