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Author Notes: This started out as my go to Brown Butter ice cream and took a decidedly Thanksgiving-y turn. This recipe needs to be started at least one night before you want the ice cream to be ready. Here's the 'speedy' timeline. Night before: make dulce de leche, toast pecans, and make ice cream base. Morning of desired ice cream eating: churn ice cream/add pecans & dulce de leche/set in freezer to harden. By the evening, the ice cream should be ready. It would be even better to have two nights to spread it out (night one: dulce de leche/pecans/base, night two: churn, day 3: enjoy). I like to serve this with some homemade magic shell (3 parts dark chocolate to 2 parts (refined is better) coconut oil, melted in microwave and kept at a warm-ish room temp and then spooned atop of ice cream!). —DicedTomato
Makes 1+ quart
No hassle Dulce de Leche
- 1 can sweetened condensed milk
- Remove the label from the can (this is an important step) and place in a large stock pot/canning pot. Cover with water and allow to come to a simmer. Make sure there is plenty of water covering the can and check on it periodically, adding hot water as needed.
- Allow to simmer for 3 full hours. After 3 hours, cut the heat, remove the can (canning tongs are useful here, but household tongs should do the trick, otherwise just let it cool in the water) and allow to cool overnight. When you open the jar you'll find the easiest Dulce de Leche you've ever made!
Brown Butter Pumpkin Pecan Ice Cream with Dulce de Leche Surprise
- 1 can dulce de leche (from above)
- 15 ounces can of Pumpkin Puree
- 2 cups pecans, chopped
- 1 cup (2 sticks) butter, cubed
- 1 cup milk
- 2 cups heavy cream
- 1/2 cup sugar (divided into two 1/4 cup parts)
- 7 egg yolks
- 1 teaspoon salt
- Toast the pecans: in a wide skillet lay out your pecans and toast over medium heat until nuts start to let off their aroma. Stir frequently. If you start to see some blackened pecans, cut the heat, move to a heat proof bowl, and allow to cool.
- Brown the butter: Place the butter in a deep pan over medium heat and begin heating the butter, stirring or swirling often. The butter will start to foam and bubble but keep watching just as it starts to brown and smell nutty remove it from the heat. The process should just take a few minutes. If you 'over brown' your butter, just strain out all the brown bits. Try to avoid 'under browning'.
- Put your 7 yolks + 1/4 cup sugar in a blender or food processor. You will need a blender or food processor with a capacity for at least 1+ quarts of liquid.
- When fully combined, leave the blender or food processor running. Then, slowly pour the (strained) hot brown butter into the yolk/sugar mixture and keep blending until fully combined.
- Rinse out the pan you used for your brown butter and place the rest of the sugar, salt, and milk (but NOT the cream) in the pan over medium heat. Allow the mixture to get to a simmer and then cut the heat.
- Again, with the machine running, add the sugar/milk mixture into the egg/brown butter mixture.
- When all the yolks have been fully incorporated, poor off the liquid into a large bowl. Add the pumpkin and heavy cream and mix to combine.
- Allow to chill in freezer overnight.
- Freeze as per manufacturers recommendations on your ice cream maker.
- In the last few minutes of churning (or afterwords if your ice cream maker doesn't set your ice cream too stiffly) add in the chopped pecans.
- In a wide container, place a layer of the pecan/pumpkin ice cream. Then, spread a few 1-2 tsp size blobs of dulce de leche on top of the layer. Next, spread another layer of the ice cream and add more blobs of dulce de leche, repeat until you run out of ice cream (or space in your container!).
- Allow to set in a freezer overnight before consumption.
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