Mexican-Inspired Ice Cream Dessert

September 7, 2010 at 8:08 AM | Posted in I am creative., Sometimes I cook. | 2 Comments
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My sister-in-law had a fancy new paver patio installed recently and we all enjoyed it by having her host the family’s Labor Day get-together. She chose a Mexican-themed menu and this is what I came up with as part of our contribution.

Inspired by two recipes I found online, I came up with a version of dulce de leche ice cream using my standard half-and-half + egg yolks method. Then, at the last minute, I decided to make a chocolate sauce from the Spiced Dreams cookbook (with a slight modification). We ate scoops of ice cream with the chocolate sauced drizzled on top and it was wonderful — the dark chocolate is a nice match for the sweet ice cream and the spices are just enough. You could hear people making the yummy sound over and over.

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Dulce de Leche Ice Cream

3 c. half & half
15 oz. dulce de leche (AKA milk caramel spread)
1/4 c. sugar
5 egg yolks
1/4 tsp. vanilla extract

1. Warm 2 cups of the half & half in a saucepan over medium heat.

2. Whisk eggs yolks and sugar together.

3. Temper the egg yolks with some of the the warmed half & half. Remove the saucepan from the heat, add the tempered egg yolks back to the warmed half & half while whisking, and decrease the heat to low.

4. Return the saucepan to low heat and stir the mixture continuously until you get a smooth custard.

5. Strain the hot custard into a bowl that is set in an ice bath. Stir to facilitate cooling.

6. Mix remaining 1 cup half & half, dulce de leche, and vanilla extract in the blender.

7. Add the not-super-hot custard to the blender and mix it into the dulce de leche mixture.

8. Chill for several hours in the refrigerator. Freeze in ice cream maker according to manufacturer’s instructions. Return it to the freezer for several more hours to harden.

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Spiced Dark Chocolate Sauce

1 stick unsalted butter (8 Tbsp., 1/4 lb.)
1 c. sugar
1/2 unsweetened cocoa powder
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. salt
1/2 c. milk
4 oz. dark chocolate, chopped
1 tsp. vanilla extract

1. Melt the butter in a saucepan over low heat.

2. Add the sugar and whisk until the sugar starts to dissolve.

3. Add the cocoa powder, allspice, cinnamon, and salt. Whisk until smooth.

4. Increase the heat to medium and add the milk, whisking constantly, until the sauce comes to a rolling boil.

5. Decrease the heat to low and allow to cook for two minutes without stirring. Try not to stare at the mesmerizing bubbles while you should be chopping chocolate.

6. Remove the pan from the heat and add the chopped chocolate. Whisk until the chocolate melts and the sauce is smooth. Notice how “sexy” is not an inappropriate adjective for how the sauce looks now.

7. Stir in the vanilla.

Serve the sauce warm or at room temperature over ice cream.

2 Comments »

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  1. [...] Labor Day get-together. She chose a Mexican-themed menu and this is what I came up with as part of our [...]

  2. [...] what else I could swirl in* besides strawberry coulis until, as luck would have it, we had leftover spiced chocolate sauce in the fridge. That did it — I was on a mission. My goal was two-fold: Make ice cream that [...]


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