Homemade ice cream with toffee pieces and condensed milk
Votes: 3
Time: 15 minutes plus freezing time
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Even without a dedicated ice cream maker, you can make a delicious coffee ice cream with luscious layers of caramel and crispy toffee bits. The main ingredients are condensed milk and heavy cream. Part of the cream is mixed with condensed milk and instant espresso powder, while the rest is whipped into a fluffy consistency, which is then gently folded into the milk mixture, filling it with a multitude of air bubbles. Dulce de leche, a dessert similar to boiled condensed milk, is used for the caramel filling. It is folded in gently to create marbled streaks and swirls in the ice cream. Allow the mixture to set in the freezer and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup sweetened condensed milk
- 2 tbsp. dry instant espresso coffee
- 1.5 cups heavy cream
- A pinch of salt
- 1/3 cup dulce de leche
- 1/3 cup pieces iris
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Recipes with similar ingredients: condensed milk, cream, cream dolce de leche, ice cream, iris, coffee
Cooking the dish according to the recipe:
- In a large bowl, whisk together the condensed milk, instant coffee, 1 tablespoon heavy cream, and salt until smooth. The coffee may ripple.
- In a separate large bowl, beat the remaining 1.5 cups heavy cream with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Using a rubber spatula, fold about half of the whipped cream into the condensed milk mixture, then fold in the remaining whipped cream until all white streaks disappear.
- Spoon dulce de leche on top in small mounds and sprinkle with almost all the toffee, setting aside a few teaspoons. Run a spatula through the mixture to create swirls.
- Spoon the mixture into a 9 x 5-inch (22 x 12 cm) freezer-safe container or a 2-quart (2-liter) baking dish. Top with mounds of the remaining dulce de leche and sprinkle with the remaining toffee pieces; run a spatula through the mixture again to create swirls. Cover with plastic wrap and freeze for at least 6 hours or overnight.
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