Dulce de Leche Ice Cream with Brazil Nut
This is a recipe from Chef Hannah Lima from Hannah at Home, which we found on the website Bom Gourmet da Gazeta do Povo, Brazil. It was so good that we did not resist and brought it here.
- 3 eggs at room temperature
- 300 g fresh cream
- 100 g of dulce de leche
- 150 g chopped Brazil Nuts
- A pintch of salt
- 3 tablespoons of caster or crystal sugar
- Separate egg whites from egg yolks.
- Add the sugar to the egg yolks and beat until it reaches a light cream.
- Heat at low temperature or on microwave half of the dulce de leche until it reaches a creamy/ liquid form.
- Add to the egg mixture, stirring gently. Take care not to overheat.
- Add the rest of dulce de leche and Brazil Nuts.
- Stir and set aside.
- If you want an ice cream with pieces of dulce de leche, reserve some to mix it to the mixture before freezing.
- Beat the cream until it forms peaks and gain volume. Take care not to overdo and turn it to butter.
- Add this cream to the egg mixture with dulce de leche.
- Beat the egg whites with a pinch of salt until they are firm and incorporate to the mixture gradually and carefully.
- Let it cool for 6 hours in a well-sealed pot before serving.
- Hannah’s tip: The greasier the mixture, the creamier the ice cream gets. That’s why fresh cream and eggs are so important in this recipe – they’re the ones that stabilize the dough. The egg is a double agent: while the yolk causes water and fat to be emulsified, the whipped egg whites capture the air and ensure a soft ice cream.
This summer enjoy this ice cream recipe!