DULCE DE LECHE-PINEAPPLE ICE CREAM SUNDAES
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the pineapple and a pinch of salt; cook, turning the pineapple occasionally, until softened and browned in spots, 5 to 7 minutes. Reduce the heat to medium and stir in 1/4 cup Dulce de Leche. Cook until the pineapple is glazed, 2 to 3 more minutes. Remove from the heat; let cool slightly.
- Place the rolls, cut-side up, on a baking sheet; bake until lightly toasted, about 3 minutes.
- Beat the heavy cream, vanilla and a pinch of salt in a medium bowl with a mixer on medium speed until stiff peaks form, 1 to 2 minutes; fold in 2 tablespoons Dulce de Leche until just combined. Spread each roll half with about 1/2 tablespoon Dulce de Leche and top with the pineapple mixture. Top with ice cream, the whipped cream, Dulce de Leche and coconut.
- Pour two 14-ounce cans sweetened condensed milk into a 9-by-13-inch baking dish. Cover with foil and set in a roasting pan; add enough hot water to come halfway up the sides of the dish. Bake at 425 degrees F until thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and puree until smooth. Refrigerate until thickened, 1 hour. (Makes about 2 cups.)
DULCE DE LECHE ICE CREAM
Get out your ice cream machines for this one!! 2 cans of sweetened, condensed milk (not evaporated milk) are caramelized, and half of the mixture is stirred into a custard base. When the custard is almost frozen, the rest of the caramel is dropped in ribbons into the ice cream as it continues to churn in the ice-cream maker.
Provided by Rita1652
Categories Frozen Desserts
Time 2h30m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 4
Steps:
- Place sweetened, condensed milk into the top of a double boiler. Cook over simmering water for 1½ to 2 hours, stirring every five minutes, until a golden caramel color. Chill half of mixture. Cool the other half to room temperature.
- Heat 2 cups of milk almost to a simmer in a medium saucepan. Whisk eggs in a bowl. Slowly pour about one half cup hot milk into eggs, whisking rapidly to prevent eggs from cooking. Whisk eggs into remaining milk in saucepan. Stir constantly over medium-low heat until custard thickens. It should heavily coat a spoon. Do not allow custard to boil.
- Remove from heat and stir in the room-temperature caramel, add the remaining 1 cup milk and the vanilla. Refrigerate overnight or until very cold.
- Pour ice cream base into an ice-cream maker and process according to manufacturer's instructions. When ice cream is thick and almost done, dollop in chilled caramel into mixture, allowing it to drip in ribbons from a spoon. Continue processing until done. Freeze if you can wait! Enjoy!
DULCE DE LECHE ICE CREAM
Provided by Mariana Crespo
Categories Ice Cream Machine Dairy Nut Dessert Freeze/Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
- Freeze mixture in ice cream maker until almost firm, then fold in pecans.
- Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
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- In a medium saucepan over medium heat, warm the cream, milk and 1 cup of the dulce de leche, stirring constantly until the mixture is blended and steam begins to rise from the surface, about 4-5 minutes.
- In a large heatproof or metal mixing bowl, whisk together the egg yolks, sugar vanilla, and salt until blended.
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