Ice cream with dulce de leche and ginger
Ice Cream with Dulce de Leche and Ginger – The Perfect Indulgence for Warm Days
If you need a delicious way to cool off on hot summer days, ice cream with dulce de leche and ginger is the perfect choice. This simple and quick recipe combines the intense sweetness of dulce de leche with a hint of spice from ginger, creating a dessert that not only refreshes but also delights the taste buds.
A Brief History of Ice Cream with Dulce de Leche
Ice cream, in its various forms, has a rich history, and dulce de leche is a traditional ingredient in many cultures. This delicious combination brings together influences from different corners of the world, transforming a simple dessert into a culinary experience. Ginger, used for centuries for its medicinal properties and spicy flavors, adds not only an unusual taste but also nutritional benefits to this dish.
Preparation Time
- Preparation time: 30 minutes
- Cooling time: 1 hour (or more, ideally overnight)
- Freezing time: 24 hours
- Number of servings: 6 generous servings
Necessary Ingredients
- 250 g dulce de leche (you can use store-bought or homemade dulce de leche)
- 250 ml milk
- 200 ml liquid cream
- 4 egg yolks
- 1 teaspoon ground ginger
- A pinch of salt (optional, to enhance flavors)
Cooking Tools
- Cooking pot (preferably double-bottomed)
- Silicone spatula
- Bowl for mixing ingredients
- Kitchen thermometer (optional, but useful)
- Freezer container or individual ice cream molds
Preparation Steps
1. Preparing the Ice Cream Base
Start by adding dulce de leche, milk, and liquid cream into a cooking pot. Mix the ingredients well to obtain a homogeneous composition. Place the pot over medium heat and continue to stir constantly to avoid burning.
2. Heating the Mixture
Wait for the mixture to come close to a boil, at which point it will start to bubble gently on the surface. This is the sign to remove the pot from the heat.
3. Preparing the Egg Yolks
In a separate bowl, whisk the egg yolks with a whisk until creamy and slightly lighter in color. Add the ground ginger and a pinch of salt, mixing to combine the flavors.
4. Tempering the Egg Yolks
To prevent the egg yolks from coagulating, gradually add the warm dulce de leche mixture into the bowl with the yolks, stirring constantly. This process is called tempering and helps achieve a creamy ice cream.
5. Cooking the Cream
Pour the mixture back into the cooking pot and place it back on medium heat. Continue to stir constantly with the spatula until the cream thickens and coats the back of a spoon (about 5-7 minutes). It is important not to boil the mixture, or else the cream will curdle.
6. Cooling the Cream
Once the cream is ready, pour it into a clean bowl and cover it with plastic wrap directly on the surface of the cream to prevent a skin from forming. Let it cool at room temperature, then transfer the bowl to the refrigerator for an hour.
7. Freezing the Ice Cream
After the cream has completely cooled, pour it into the chosen freezing container and place it in the freezer. Ideally, let the ice cream freeze overnight, but if you are impatient, at least 6 hours should be sufficient.
Serving the Ice Cream
When you are ready to serve the ice cream, take it out of the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Use an ice cream scoop or spatula to form scoops of ice cream and serve them in a bowl or elegant cups.
Serving Suggestions
For an extra burst of flavor, you can sprinkle some crystallized ginger or toasted nuts on top. Additionally, a drizzle of chocolate or caramel sauce can add a delicious contrast.
Frequently Asked Questions
1. Can I use other types of milk?
Yes, you can use almond milk or coconut milk for a vegan option. Just make sure to choose a dulce de leche compatible with your diet.
2. How can I improve the texture of the ice cream?
If you want creamier ice cream, you can add a little alcohol (such as rum or vodka) to the mixture, as alcohol does not freeze completely, helping maintain a smooth texture.
3. Can it be frozen for more than a day?
Yes, the ice cream can be stored in the freezer for up to a month. Make sure it is well covered to prevent absorbing odors from the freezer.
Nutritional Benefits
This ice cream with dulce de leche and ginger is not just a treat; it is also a source of nutrients. Ginger is known for its anti-inflammatory and digestive properties, while dulce de leche provides a dose of energy through its carbohydrate content. However, consume in moderation, as it is a calorie-rich recipe.
A Personal Story
I discovered this recipe one scorching summer when I wanted to impress my friends at a garden party. The ice cream was a hit, and the combination of sweet and spicy sparked enthusiastic discussions. Since then, it has been a dessert I often prepare, always bringing smiles to the faces of my loved ones.
This ice cream with dulce de leche and ginger is more than just a simple dessert; it is an experience that blends tradition with innovation, offering a perfect indulgence for any occasion. So, don’t wait any longer – gather the ingredients and enjoy this homemade delicacy!
We put the dulce de leche, milk, and cream into a pot, mix it, and when it reaches boiling point, we set it aside. We slowly mix in the egg yolks beaten with ginger powder, put it back on the heat while constantly stirring, and when it thickens and holds on to the spoon, we pour it into a container. After it cools, we put it in the freezer until the next day (to be honest, I forgot about it for about 3 days in the freezer)!!
Attention, when letting the cream cool, place plastic wrap directly on the cream; otherwise, it will form a crust.
Ingredients: 250 g dulce de leche, 250 ml milk, 200 ml liquid cream, 4 egg yolks, 1 teaspoon grated ginger
