Sweet dulce de leche, chocolate and chunks of waffle cone all in one delightful scoop of ice cream. There's nothing like the combination of caramel and chocolate!
For most, Father's Day is often filled with barbecues, making the most of the sunny weather to grill everything from big slabs of flank steak to hamburger sliders and kebabs.
For our family, it means a day of food inspired by Mexican flavors. The day always starts with my husband's favorite breakfast, Breakfast Burritos and we typically move onto enchiladas later in the day. Not wanting to veer from the theme at dessert time, I decided to make a version of dulce de leche ice cream. Using David Lebovitz's creamy version of vanilla ice cream and vanilla pods I bought at Organic Fair, a charming farm just outside of Victoria, B.C., I had a base ice cream that would make any other flavors shine. After the ice cream processed in the machine, chocolate-drizzled waffle cones and dulce de leche (a milk caramel popular in Latin America) were gently stirred in. The result was a rich and creamy ice cream filled with sweet caramel and crunchy chocolate pieces.
How to make waffle cone ice cream:
In a medium saucepan, heat 1 cup whole milk, pinch of salt, and ¾ cup granulated sugar until very warm. Remove from heat. Split 1 vanilla bean in half lengthwise and scrape out the seeds with a small, sharp knife.
Mix the seeds and the pod into the milk, cover, and let sit for 1 hour.
In a medium bowl, whisk 5 egg yolks. Reheat the milk mixture and gradually pour about ¼ of it into the egg yolks, whisking constantly. Pour the egg yolk mixture into the saucepan with the remaining milk mixture and set it over low to medium-low heat. Stir continuously until the mixture forms a custard until it is thick enough to coat a spatula or the back of a metal spoon.
Make a water bath by filling a large bowl with cold water and ice. Set a medium bowl into the water bath. Place a strainer in the top bowl and pour 2 cups heavy cream through the strainer.
Pour the egg mixture through the strainer and stir until it is cool (it should still be sitting over the water bath). Stir in 1 teaspoon pure vanilla extract. Remove the vanilla bean.
Cover and refrigerate at least 4 hours.
Pour the custard mixture into an ice cream maker and follow the manufacturer's instructions.
While the ice cream is processing, break 2 waffle cones into ¾-inch pieces and lay on a piece of parchment or wax paper on a baking sheet. Chop 1 ½ ounces bittersweet chocolate and combine it with 1 teaspoon canola oil in a microwave-proof bowl. Heat at 50% power until the chocolate is melted, stirring every 15 seconds. Drizzle the melted chocolate over the waffle cones and refrigerate until the chocolate is set.
Spoon half of a 13.5-ounce can of dulce de leche in a small bowl and microwave until pourable.
Once the ice cream is finished processing, transfer it to a freezer-proof container. Gently mix in the chocolate-covered waffle pieces and the dulce de leche. Freeze until solid.
Scoop and serve.
Dulce de Leche & Chocolate Waffle Cone Ice Cream
Vanilla Ice Cream base by David Lebovitz
1 cup whole milk
Pinch of salt
¾ cup granulated sugar
1 vanilla bean, split lengthwise
5 large egg yolks
2 cups heavy cream
1 teaspoon pure vanilla extract
2 waffle cones
1 ½ oz. bittersweet chocolate, chopped
1 teaspoon canola oil
1 can (13.5 oz.) dulce de leche - you'll only use half
In a medium saucepan, heat whole milk, salt, and sugar until very warm. Remove from heat. Scrape out the seeds out of the vanilla bean with a small, sharp knife. Mix the seeds and the pod into the milk, cover, and let sit for 1 hour.
In a medium bowl, whisk egg yolks. Reheat the milk mixture and gradually pour about ¼ of it into the egg yolks, whisking constantly. Pour the egg yolk mixture into the saucepan with the remaining milk mixture and set it over low to medium-low heat. Stir continuously until the mixture forms a custard until it is thick enough to coat a spatula or the back of a metal spoon.
Make a water bath by filling a large bowl with cold water and ice. Set a medium bowl into the water bath. Place a strainer in the top bowl and pour heavy cream through the strainer. Pour the egg mixture through the strainer and stir until it is cool (it should still be sitting over the water bath). Stir in vanilla extract. Remove the vanilla bean. Cover and refrigerate at least 4 hours.
Pour the custard mixture into an ice cream maker and follow the manufacturer's instructions.
While the ice cream is processing, break waffle cones into ¾-inch pieces and lay on a piece of parchment or wax paper on a baking sheet. Combine chocolate it with canola oil in a microwave-proof bowl. Heat at 50% power until the chocolate is melted, stirring every 15 seconds. Drizzle the melted chocolate over the waffle cones and refrigerate until the chocolate is set.
Spoon dulce de leche in a small bowl and microwave until pourable.
Once the ice cream is finished processing, transfer it to a freezer-proof container. Gently mix in the chocolate-covered waffle pieces and the dulce de leche. Freeze until solid. Scoop and serve.
Makes about 1 quart.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Foodessa
Dulche de Leche is what got my initial attention...however, your very appetizing recipe and photo kept me interested ;o)
Very nice post, thank you and flavourful wishes, Claudia
Janice
OMG heart attack on a plate or in a cup! But what a way to go!
ivoryhut
My son is always asking for crunchies in ice cream, and I love the idea of using a waffle cone! What a wonderful recipe. It makes me want to make ice cream right now.
hopeeternal
Oh my! This looks delicious. I love Dulce de Leche - what a great idea putting it in the ice cream rather than just pouring it over. (Could do both, of course!)
hopeeternal
'Meanderings through my Cookbook'
http://www.hopeeternalcookbook.wordpress.com
Maggy@ThreeManyCooks
Wow. Just wow. That looks all sorts of amazing. I want a bowl (not a small cup) of that as I sit in my 90 degree + apartment right now 😉
Jessie -- The Messie Kitchen
So makes me want to try my own ice cream!
Cookie Sleuth
Summer = Ice cream! What a creative recipe. The most advanced ice cream
I have made is peanut butter...
Devaki
Dara - I can't decide which I love more your teacups or your ice cream. Both are decadent 🙂
The ice cream is gorgeous and not a moment too soon with all this stifling heat we're having.
Ciao, Devaki @ weavethousandflavors
Lana @ Never Enough Thyme
Anything with the words "dulce de leche" in the title must be incredibly delicious! And, I love your presentation in the lovely china cups. Beautiful.
Cristina
Oh! I luv dulce de leche (cajeta)! As I have not used my new ice cream maker, your delicious recipe has inspired me and I look forward to making this too! Dulce de leche in ice cream is perfect.
Gera @ Sweets Foods Blog
OMG have you said dulce de leche? I'm an expert with it 😉 I am so impressed with your dessert!!
Cheers,
Gera
Delishhh
Dolce de Leche ice cream is MY FAVORITE ice cream, i dream of it. i have never made it my self because i am scared to get addicted to it. I love ice cream period. If all other desserts would go away i would be fine with just ice cream. I think i need to go to the store and get me some Dolce de Leche. But this looks fantastic. Thanks for posting.
marla {family fresh cooking}
Dulce de leche ice cream is my all time favorite. I need to hang out with you guys this summer! Love the presentation in the vintage tea cups! xo
Drick
just reading this and yep, it is indeed ice cream season - that is probably the best sounding ice cream I have ever read - no kidding....
Michelle @ Brown Eyed Baker
What a fabulous ice cream! I LOVE the addition of the chocolate-covered waffle cones!
wannafoodie
What an absolute treat! I have some dulce de leche left in my fridge from another batch of my dulce de leche buns and I think this might be a good use for it... Thanks!
Maria
Fabulous ice cream flavor! Great photos too!
Cristie
This is a keeper! My husband is an icecream-aholic and would die for this. The vanilla bean puts it over the edge. Fantastic!