Hi! It’s been forever since I posted. Summer and life got in the way and I sort of lost inspiration to bake. Plus it’s been so hot lately that being in the kitchen wasn’t the smartest idea ever. In any case, I am back with my last recipe for on this blog for the foreseeable future. That is right – this will be my last recipe. There are some big changes in my life which means I won’t be able to have the opportunity to post any recipes – let alone bake! I am excited about this new adventure and I can’t wait to see where it takes me.
I thought the best recipe to end this blog would be the first recipe I ever posted. Ice cream! My first blog post was my chocolate pistachio ice cream and today I will be sharing a recipe for salted dulce de leche chocolate ice cream. I think this is actually my favourite recipe ever. My favourite ice cream recipe for sure! The best part of the recipe is that it involves salted dulce de leche, chocolate and sponge toffee. So obviously it is a match made in heaven!
I don’t really want to ramble on anymore. I just want to say this past year and a bit has been a great learning experience for me. I loved that I was able to dedicate time and space to a website that stored all my tasty recipes. Thank you to everyone who supported me along this journey – I truly appreciate it. And now without further ado, let’s start churning some salted dulce de leche ice cream!
SALTED DULCE DE LECHE CHOCOLATE ICE CREAM
salted caramel. chocolate. sponge toffee. flavour explosion
Creamy rich chocolate with strands of salted caramel. Topped off with crushed sponge toffee. A match made in heaven!
In a heavy bottom saucepan, combine 1 cup full cream, the whole milk, both sugars and cocoa powder. Stir to combine on low heat. Bring the mixture to a boil stirring occasionally. Add the chopped chocolate and stir till it is all melted. Finally, add the cinnamon, salt, and extracts.
Meanwhile, whisk the egg yolks in a small bowl. Slowly pour the egg mixture into the milk mixture and stir constantly for 5-10 minutes on low heat until the mixture coats the back of your spoon. Remove off heat.
Place remaining 1 cup of cream in a large bowl and place a sieve on top. Strain the mixture and stir. Place the ice cream in an ice bath to cool completely. Transfer to the fridge to cool overnight.
Churn ice cream according to manufacturers instructions. Towards the last five minutes of churning, slowly drizzle the dulce de leche and top with crushed toffee. Transfer to a freezer-safe container and freeze till set.
In a small heavy bottom saucepan add the dulce de leche. Bring to a boil on medium-high heat. You want to heat it up and thicken it up a bit more (but not to the point that you can make candy out of it). Remove from heat and add the salt and bourbon. Stir and transfer to a bowl to cool completely.
HOW DELICIOUS DOES THE ICE CREAM LOOK? AMAZING RIGHT! THANK YOU AGAIN FOR FOLLOWING ME ON THIS JOURNEY ON THOUSAND CAMINOS. I HAVE ENJOYED CREATING AND SHARING ALL THESE RECIPES AND I AM EXCITED TO SEE WHAT THE FUTURE HOLDS. HAPPY SOON TO BE BACK TO SCHOOL TO EVERYONE! UNTIL NEXT TIME! 🙂