makes
1 litre
prep
15 minutes
cook
5 minutes
difficulty
Easy
makes
1 litre
serves
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp caster (superfine) sugar
- 1 tbsp dextrose
- 5 g (⅛ oz) ice-cream stabiliser (optional)
- 500 ml (17 fl oz/2 cups) milk
- 350 g (12 oz) dulce de leche
Chilling time 3-6 hours
Instructions
Combine the sugar, dextrose and stabiliser, if using. Heat the milk in a saucepan to just below boiling and add the dry ingredients in a steady stream, whisking to prevent lumps forming. Put the dulce de leche in a heatproof bowl, pour over the hot milk mixture and mix with a hand blender until well combined. Transfer to a container. Cover the surface with plastic wrap and refrigerate for 3–6 hours.
Churn in an ice-cream maker according to the manufacturer’s instructions. Serve immediately or store in the freezer.
Recipe and image from Argentinian Street Food, Enrique Zanoni & Gaston Stivelmaher (Murdoch Books, $29.99, hbk)
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
