As much as I would have liked my husband to try something “new” for Father’s Day, he wanted our favorite tacos. I used my CSA chard and an entire bunch of local spinach in the filling- SO delicious!! The dessert was a surprise, so I could try a new recipe of a favorite flavor.
My husband and I were at the Montreal Jazz Festival listening to an outdoor concert the first time we tried Dulce de Leche ice cream. It was a Haagen Dazs version, on a stick. We fell so in love with it that I remember the moment.
I made this version with lightly toasted pecans to celebrate Father’s Day this year. I had made a gelato version in the past that required making homemade dulce de leche– this seemed like such a (wonderful!) shortcut version to incorporate store-bought dulce de leche into a custard base. It was really creamy and delicious. I ran out of time to make pizzelles and served it in waffle bowls instead!
This recipe was adapted from Williams-Sonoma Taste. Happy Belated Father’s Day to all of the Fathers and Grandfathers! :)
- 1 pint (2 cups) whole milk, plus 2 tablespoons, separated
- 1 pint (2 cups) heavy cream
- 8 egg yolks
- 1/2 cup granulated sugar
- 2 13.4 oz cans Nestle LaLechera Dulce de Leche Caramel
- 1 cup raw pecan halves
- freshly ground pepper, optional
- In a small sauce pan, heat one pint of milk and cream over medium heat until bubbles appear around the edge of the pan.
- Meanwhile, in a medium stainless-steel bowl, beat egg yolks and sugar; then stir in warm milk mixture.
- Return the custard mixture to the small sauce pan and cook over medium-low heat, stirring constantly, until custard thickens and coats the back of a spoon, 170 degrees F, about 8 to 10 minutes.
- Immediately remove from heat and strain through a fine-mesh sieve into a clean bowl. (While the custard is re-heating, I clean the original bowl and re-use it.)
- Using a whisk, stir 1 can plus about 1/4 of the additional can of Dulce de Leche into the warm custard.
- Once incorporated, set bowl over an ice bath. Stir occasionally until cooled.
- Cover with plastic wrap, pressing it directly on the surface of the custard, and let cool completely in the refrigerator, chill minimally 1 hour to overnight.
- Pre-heat the oven to 375 degrees F. Spread pecans on a baking sheet; sprinkle with 1 tablespoon of water and season with freshly ground pepper, if using.
- Roast until just toasted, 5 to 8 minutes. Let cool, then roughly chop. Set aside.
- Churn chilled dulce de leche custard in an ice cream maker according to the manufacturer’s instructions.
- Fold in toasted pecans.
- In a small bowl, whisk remaining dulce de leche with 2 tablespoons of milk to loosen, then fold into ice cream; dulce de leche should be mixed in just enough to form a marbled effect.
- Place in an air-tight, freezer-proof container. Cover with plastic wrap, pressing it directly to the surface of the custard. Freeze until firm, a minimum of 4 hours to overnight. Let come to room temperature for 10 minutes prior to serving.
One Year Ago: