Almost Right Ice Cream
Aug. 7th, 2008 09:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithI'm working on a recipe for Dulce de Leche Ice Cream. (If you're not familiar with Dulce de Leche, it's a kind of milk-caramel flavor used in Mexican sweets.) Thing is, the Dulce de Leche that I knew from Mexico was a thick liquid, about the consistency of Caramello filling. What I found in the can was a stiff semi-solid, like "hot fudge" topping in its cold state. So I wasn't able to do the drizzle-and-drag trick like I wanted; it was more like "drop blobs and hack at them with a table knife until more or less blended." The flavor is about what I was aiming for; the texture remains to be seen. I'm not sure how well those largish blobs will marry with the vanilla ice cream.
I was planning to try adding milk to the Dulce de Leche next time. Doug suggested heating, and also thought that different brands might have different consistencies.
So ... does anyone know a brand of Dulce de Leche that will pour straight out of the can? I bought La Lechera at a Mexican grocery store. There are international stores elsewhere I could try for other brands.
I was planning to try adding milk to the Dulce de Leche next time. Doug suggested heating, and also thought that different brands might have different consistencies.
So ... does anyone know a brand of Dulce de Leche that will pour straight out of the can? I bought La Lechera at a Mexican grocery store. There are international stores elsewhere I could try for other brands.
