Comments on: dulce de leche ice cream

By: piba

piba — Sat, 24 Oct 2009 18:01:27 +0000

being an argentine I appreciated your simple approach to dulce de leche ice cream. I make a less simple dulce de leche marscopone gelato that I LOVE! In argentina all the flavors of ice cream are based on this simple base which I adore – we cal it 33 flavors of dulce de leche (with almonds, chocolate etc). Actually as a country they just do food right – where the corner bar in a working class neighborhood will whip up fresh handmade provolone and mozzeralla stuffed gnoccis with a 3 color pepper ragout all served with impeccable service for say $3? ahhh so looking forward to our next visit!

and by the way you can actually even find nestle dulce de leche in of all places walmarts in areas with big latino populations (I know sort of disgusting and sorta of amazing – the only reason I ever step foot into walmart – strange but true). It is also easy to make (though time consuming) alton brown has a recipe. My dad’s best friend had 8 daughters just so they could all stir the dulce de leche a certain amount of time each for best results (There is a commitment to good dld eh?)
oh and making it with cans of condensed milk, in my opinion, is subpar!

thanks again you are amazing!!

By: Ista

Ista — Mon, 27 Jul 2009 20:14:17 +0000

Thank you, this helps me out so much. My Mom is wanting a dulce de leche ice cream cake.

What I do for dulce de leche is cover the cans in water in a crockpot and cook it for about eight hours.

By: vicki

vicki — Thu, 23 Jul 2009 11:42:24 +0000

This is the best tip I heard from my sister who makes Banoffi pie quite often because it’s so easy. Instead of boiling the cans of condensed milk, which can explode IF you forget about it and let it boil dry…Put cans in a deep pot (that can go into the oven) and cover with water. Bring this to a boil on the stovetop. Remove from heat, then put the whole pot, covered, into a 140c (or 300F) oven for 3.5 hours. Do 5-6 cans at a time to save on time and energy. You can keep the unopened cans indefinitely and you will always have dulce de leche in the pantry. Over time it also develops some sugar crystals that make it even more delicious! I have a pot of 5 cans in my oven right now as I type this. One last hour to go!

By: Ivon

Ivon — Tue, 05 May 2009 18:45:24 +0000

Just got a small ice cream machine, and I am so making this tonight! Thanks so much for letting us know that we can make the Dulce de Leche ourselves.

By: aliplus3

aliplus3 — Tue, 05 May 2009 15:04:57 +0000

I make dulce de leche for Banoffee Pie several times a year (my husband is an ex-patriot Brit and my 3 Canadian kids and I have developed a lovee for this sweet treat). We boil the unopened cans of condensed milk for about 2 hours and have never had a problem (though i do worry i will one day cut my tongue licking the last scrap off the lid – bad habit!). I am concerned about what leaches into the dulce de leche from the inside of the can in this process. i know that lead and some chemicals are used in can linings and seals in some palces. Does anybody know anything about this?

By: mrs shortcake

mrs shortcake — Tue, 05 May 2009 14:12:03 +0000

I LOVE Dulche de Leche! My great aunt made it in her tiny apartment in Vancouver, and if I were good, she’s bring me over a can or two of home-made amazingness. Mmmm… She was from Chile.

By: Victoria

Victoria — Tue, 28 Apr 2009 21:58:45 +0000

I just made some (using a different recipe) and I’m so happy – it didn’t quite come out like the stuff I used to have in Argentina (that’s where I’m from), but it tamed the homesickness for sure!

By: Marinette

Marinette — Sun, 19 Apr 2009 21:49:15 +0000

Bonjour!
I am a big Dulce de Leche addict, after a 3-month internship in Chile (they call it Manjar). And you can’t find it in France. Not even in Paris. I was crying, a lot, I mean, a LOT. Until I called my Chilean friend to ask her to send me some. This was her answer: “You idiot, it is the easiest thing to make!!”.
She told me the secret, and it is really very easy, I mean, REALLY!
It saved my life and I feel I have to save some more so here is the trick:
Take a can of sweetened condensed milk. Take a big pan. Fill it up with water and make it boil. Then, put the can into the water and cover the pan. Wait for 3 hours (the can won’t explode, unless you don’t pay attention and let all the water evaporate, ad some more if it’s the case)
Wait until the can is cold and open. “Tadada!!!”
You have your “home-made” Dulce de Leche.
You’ll thank me later, go make some, NOW!

By: misinformation

misinformation — Mon, 12 May 2008 12:38:40 +0000

We made this recipe yesterday for Mother’s Day and it was a HUGE hit.

By: Mei

Mei — Thu, 08 May 2008 20:41:45 +0000

I love caramel (hubby hates it) and anything that has it – coffee, cake, and especially ice cream. It does things to my weight though… =.=