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Una cosa buonissima: dulce de leche helado

17.01.2011

Argentina

Siete mai stati in un ristorante argentino? Se state leggendo questo blog molto probabilmente si'.

Sia che siate stati sul posto oppure in un locale italiano, dopo le varie, gustose e numerose portate avrete sicuramente assaggiato un dolce fantastico...il dulce de leche.

Il vostro Mapuche ha girato ed ora vi ripropone la fantastica ricetta da una blogger amante dell'Argentina e dal tocco magico per la cucina... che lo ha riproposto come...gelato!

CHI E' REBECCA CARO DEL BLOG 'FROM ARGENTINA WITH LOVE'?

Rebecca Caro
is a Denver-based freelance food and travel writer, blogger, avid cook, sometimes photographer, and lots of the time, a housewife. Her writing and recipes have been featured in Cookie magazine, DRAFT magazine, 5280 magazine, Natural Solutions magazine, and others. She is currently working on a cookbook based on From Argentina With Love.
http://fromargentinawithlove.typepad.com/from_argentina_with_love/about.html

Dulce de Leche

Recipe for Dulce de Leche Gelato

For this recipe, there's the gelato base, and then there's dulce de leche, which is just folded into the finished gelato or drizzled over the top (like in the picture).

Gelato base:
3 cups milk
1 and 1/2 cup heavy cream
4 eggs, yolks only
1/2 cup vanilla sugar * if available
1/2 cup sugar

In a saucepan, mix the milk and cream and heat over medium heat until bubbles form around the edges. Remove from heat. Meanwhile, in a large bowl, beat the egg yolks and sugars together until the sugars are incorporated and the mixture is frothy. Slowly add the warm milk to the sugar mixture, whisking continuously.

Return the mixture to the saucepan and heat over medium heat and stirring with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. If the egg starts to get lumpy-the heat is too hot! Remove from heat immediately.

Strain the mixture through a fine strainer or sieve into a bowl. Cover and put in the refrigerator for several hours or overnight. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Transfer to a sealed container and freeze until firm-if it gets too hard, bring it down to the fridge to soften. To add the dulce de leche, put one layer (several scoops) of the gelato base and a layer of dulce de leche on top. Put another layer of of the gelato base and mix together by making a figure 8 pattern with a spatula. Alternatively, drizzle the dulce de leche over the top.

Condividi

Isola del Cocco: parco del paradisoLankester Garden. Meraviglie del Costa Rica