This Coconut Dulce de Leche ice cream was almost missing the dulce de leche as I ate a quarter of it before it could be added to the ice cream machine. That’s right, I just ate it with a spoon. What can I say? It was addictive. Luckily I eventually restrained myself because it was an integral part of my finished ice cream. I used David Lebovitz’s oven method to make dulce de leche which meant that my kitchen was never in danger of being coated in stickiness from an exploding can of condensed milk that was boiled on the stovetop. This is a good thing because I’m not a fan of scraping caramelized goo off of the ceiling. I’ve previously made dulce de leche this safe way to use in Lebovitz’s Dulce de Leche Brownies which I can also highly recommend, (the people at work ate them all so no pictures). Given my affinity for his recipes it’s practically a crime that I don’t have The Perfect Scoop yet. Sigh. I’m not doing too badly though, I’ve been having fun making up my own ice creams, like this Coconut Dulce de Leche ice cream for Meeta’s Monthly Mingle. This month we're mingling with ice cream so I'm definitely there.
On a completely unrelated note, has anyone else ever browsed Craigslist purely for the amusement factor? Because maybe you should. I’m sure there are some valid employment opportunities on there but this one made me laugh, it simply read:
"Do you have a bathtub and do you like ice cream? Then invite me over right now so I can take some pictures."
Although I can’t see anyone responding to this ad, to their credit, they raise an interesting idea…
Coconut Dulce de Leche Ice Cream
1 can coconut milk, (unsweetened)
½ cup milk
1 cup heavy cream
½ cup sugar
½ cup toasted coconut
1 can sweetened condensed milk to make Dulce de Leche
Combine coconut milk, milk and sugar in a food processor and process until smooth. Stir in the heavy cream. Chill and then pour into your ice cream maker. Near the end of the cycle add in the toasted coconut followed by the dulce de leche.