Dulce de leche and brown bread ice-cream
Three ingredient , absolutely delicious caramel-ly , crunchy ice-cream!
Ingredients
- 175 grams or 5 to 6 slices brown bread
- 400 grams or 1 tin condensed milk
- 480 ml or 2 cups cold whipping cream
Instructions
- To make the dulce de leche : In a pressure cooker ,place your unopened condensed milk tin on its side . Fill water so that it comes halfway up it's sides. On medium heat , heat with weight on until one whistle. Lower the heat to minimum and continue cooking for 35 to 45 minutes. 45 minutes will give you a darker dulce de leche. Switch off the heat , let the pressure release on its own and remove the can. Cool to room temperature. Empty the dulce de leche to a large mixing bowl.
- Preheat your oven to 200C / 400F .
- Shred your bread into small bits as possible , you could use a food processor or your hands for this.
- Spread the crumbs on a foil or parchment lined baking sheet.
- Heat at 200 C for 6 to 8 minutes until dark and crisp. Every two minutes , get the sheet out and mix up the crumbs so all get evenly toasted.
- Let cool and break any larger pieces by rubbing together.
- Whip the cold cream to stiff peaks.
- Using a spatula , fold quarter cup of the cream into the condensed milk .this loosens it up.
- Fold in the rest of the whipped cream gently.
- When it's a uniform colour, mix in the toasted crumbs until uniformly distributed.
- Line a 9 x 4 inch loaf pan with plastic wrap (or any sealable container) and spread the icecream in.
- Cover and chill for 5 to 6 hours. It can be eaten even at 2 to 3 hours but sets best after atleast 6 hours!
Notes
This makes one litre of icecream.
The recipe can be halved.
The plastic wrap lining for the loaf pan is optional. It allows you to remove the icecream slab and slice easily. You can fill it up in the loaf pan and scoop directly.
Remember to remove any plastic lid or plastic covering the condensed milk tin has !
You can use light 25 percent cream for this. Chill beaters, cream and bowl for 15 minutes and then whip to soft or firm peaks. Follow the recipe as is. This will give you a softer serve icecream.
The recipe can be halved.
The plastic wrap lining for the loaf pan is optional. It allows you to remove the icecream slab and slice easily. You can fill it up in the loaf pan and scoop directly.
Remember to remove any plastic lid or plastic covering the condensed milk tin has !
You can use light 25 percent cream for this. Chill beaters, cream and bowl for 15 minutes and then whip to soft or firm peaks. Follow the recipe as is. This will give you a softer serve icecream.