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How to make this ice cream less soft??

11 years ago

I found a really good recipe for Dulce de Leche (caramel) ice cream so I made the base early this morning and stuck it in the fridge for about 10 hours, and tonight, I put it in the ice cream maker so then it would be done for tomorrow's dessert. It might actually harden up by tomorrow, but I figured I'd post this tonight to see if anyone has any suggestions.

How do I make the final product less soft? The taste is **delicious** (swoon worthy!) but it's quite soft--not quite like soft serve, but not quite scoopable enough to keep it's scoop shape.

Here's the recipe:

2 cups whole milk

1 cup heavy cream

1 can (13.4 oz) Dulce de Leche (or to equal about 1 & 2/3
cups)

1/8 teaspoon pure vanilla extract

OPT: pecans, candied
pecans, other nuts to fold in at the end.

Bring milk and cream just to a boil in a 3-quart heavy
saucepan over moderate heat, then remove from heat and whisk in dulce
de leche until dissolved.

Whisk in vanilla and transfer to a metal bowl.

Quick-chill by putting bowl in a larger bowl of ice and cold
water and stirring occasionally until cold, 15 to 20 minutes.

Freeze mixture in ice cream maker until almost firm. Fold in nuts and put the ice cream in an airtight container, then put the container in the freezer to harden.

Here's a photo of the can of Dulce de Leche I used.

Thanks!!

Smiles,

Sooz

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Comments (5)

sooz_56
Original Author
11 years ago
Okaaay, somehow my computer upgrade lost my automatic login and who can remember my "new" Houzz name? Used to be Sooz. Then it showed up as Sooz but then it had something else on it... so confused! Where's the "contact us" button????
plllog
11 years ago
I'm always trying to make my frozen things softer, to the point that I'm considering getting a portable cooler that could have a higher temperature for frozen treats, or could chill wine to the right temp, or be a cheese cave. :)

You logged in fine, so you're good. Now you just have to click on "Your Houzz" on the top right of the screen, click on "Edit Profile" in the banner on the right hand side, then scroll past your username and email address to "First name (publicly displayed)" under "Profile Information". Change that to Sooz, scroll to the bottom, and click on the green "Update" button, on the bottom right. (You could, instead, change your "first name" to Spendiferous Alcadatch, but then we wouldn't know it was you!)
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grainlady_ks
11 years ago
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sooz
11 years ago
The caramel ice cream did harden up a bit overnight--so glad it's not solid like a rock, but it's pretty firm. I may add a bit of vodka next time I make it.

I finally remembered my new "Houzz" name, and re-signed in with that one, so I'm back to showing up as Sooz! Thanks, plllog, for the help and steps to take!

Plllog and grainlady, thanks for the comments and the link! I have a thermometer in the freezer and it's about 10 below zero. :O)

Smiles,

Sooz
PRO
Lars/J. Robert Scott
11 years ago
At 10° below 0°F, your ice cream should be plenty hard. I keep my freezer just under 0°, and find that ice cream often gets too hard, and so I add liqueurs to it during the last part of freezing.

If yours is now a bit too hard, I would add a bit of Kahlua to it instead of vodka. I have three different kinds of Kahlua - plain, Mocha, and Hazelnut, but I generally use Frangelico if I want hazelnut flavor.

I use the same brand of powdered milk, and it comes from Mexico and tastes like regular milk to me. I will look for that brand of Dulce de Leche.

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