Summer is nearly here….Dulce de leche and pecan ice cream

21 May 2011 § Leave a comment

I had half a tub of dulce de leche left over from yesterday’s alfajore adventure. To stop me eating the dulce de leche straight out of the tub I thought I better use the dulce de leche up. So I made dulce de leche and pecan ice cream, but this has not really solved anything as it is so good I have just been eating the ice cream straight out of the tub.

If you decide to try this recipe watch those pecans as you toast them as they catch fire fast if you forget about them under the grill. Much to The Ladies™ horror I had quite a pyrotechnic display going.

This dulce de leche recipe (adapted from Gourmet magazine) is based on what I had in my fridge. I had no whole milk, but skimmed worked fine as I increased the amount of cream. There is no egg custard in this ice cream, which apart from the fire hazard, makes it ridiculously easy to make.


  • 1 cup skimmed milk
  • 2 cups heavy cream
  • 1 lb dulce de leche (about 1 2/3 cups)
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup chopped pecans (2 1/2 to 3 oz), toasted
Special equipment: an ice cream maker

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.

Warning – you will find yourself eating this straight out of the fridge. Now I’m off to the Farmers’ Market to buy something green and healthy.


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You are currently reading Summer is nearly here….Dulce de leche and pecan ice cream at This little piggy went to the farmers market.


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