Email to Cat      

Cuban Coffee Ice Cream with Dulce de Leche

Source of Recipe


Sunset, June 2002






List of Ingredients



• 6 large egg yolks
  
• 2 cups whole milk
  
• 2 cups whipping cream
  
• 3/4 cup sugar
  
• 1 cup dark-roasted coffee beans, coarsely chopped
  
• 2 Tbsp rum
  
• 1 tsp vanilla
  
• About 1 cup dulce de leche (recipe follows) or purchased caramel sauce
  






Instructions



1. In a bowl, beat egg yolks to blend.
   
   
2. In a 3- to 4-quart pan over medium-high heat, combine milk, cream, sugar and coffee beans; stir until sugar is dissolved and mixture is simmering. Remove from heat, cover, and let stand 30 minutes. Pour through a fine strainer into a bowl; discard coffee beans. Rinse pan, return milk mixture to it, and bring to a simmer over low heat.
   
   
3. Whisk 1/2 cup of the warm milk mixture into egg yolks; pour yolk mixture into pan. Stir constantly over low heat until mixture is thick enough to coat the back of a spoon, 4 to 6 minutes; do not boil.
   
   
4. Pour into a clean bowl and chill, stirring occasionally, until cold, about 2 hours. If desired, cover and chill up to 1 day.
   
   
5. Stir rum and vanilla into custard. Freeze mixture in a 1-quart or larger ice cream maker according to manufacturer's directions. Serve, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours, or up to 1 week. Scoop into bowls and top with dulce de leche.
   
   Makes 6 to 8 servings.
   
   ..........
   
   DULCE DE LECHE
   
   • 4 cups whole milk
   • 1-1/4 cups sugar
   • 1/2 tsp baking soda
   
   In a heavy 5- to 6-quart pan over medium-high heat, stir milk and sugar until sugar is dissolved and mixture is boiling. Stir in 1/2 teaspoon baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1-1/2 hours. Pour through a fine strainer into a bowl; discard residue.
   
   Makes 2 cups.