On October 25th, i shared the Andean Hominy and Pumpkin Seed Soup recipe from Gran Cocina Latina (WW Norton, October 2012) and had every intention to meet the book's author, Maricel Presilla, then Sandy happened followed by busy holiday season.
I will be meeting Maricel as soon as we find a time and day that works for both of us.
While these details get worked out, here's a sinfully tasty second recipe from 'Gran Cocina Latina'.
Cucharamama
Dulce de Leche Ice
Cream
Helado de Dulce de Leche
This
is the dulce de leche ice
cream I serve at Cucharamama.
It
is a favorite there, and with reason. It is
smooth, creamy, and not too sweet, and it has that
marvelous depth of flavor that comes from the slow
cooking of the custard. Many a customer has crossed
the Hudson just to eat this ice cream.
Makes about 2 quarts
1¼
cups dulce de leche,
homemade (page 809) or store-bought
(preferably Dulce de Leche
Gandara,
La Estancia, or Los Nieticos)
Two
12-ounce cans evaporated milk
1
cup whole milk
Pinch
of salt
8
large egg yolks
1
teaspoon vanilla extract
Cacao
nibs, for garnish
▶
Place the dulce de leche,
evaporated milk, and whole
milk in a medium saucepan with the salt and bring
to a gentle boil while stirring. Reduce the heat
to low and simmer until reduced by half, about 40
minutes.
Place
the egg yolks in the bowl of a standing mixer
and beat at medium speed until thick, fluffy, and
pale yellow. Remove the milk from the heat and
add the eggs gradually while beating with a wire
whisk. Return to the burner, add the vanilla, and
cook over medium-low heat until thickened into
a light custard.
Pour
the custard into a medium heatproof bowl
set over a larger bowl filled with cracked ice and
water to stop the cooking. When cool, pour the
custard into the bowl of an ice cream maker and
process according to the manufacturer’s instructions for
about 1 hour. Scoop into a stainless steel or plastic
container and place in the freezer to harden.
Serving: Serve 3
scoops in a serving bowl and garnish with cacao
nibs. Or serve a dollop of ice cream with warm Squash
Bread Pudding with Prunes and Pisco (page 832),
or scoop into serving bowls or margarita glasses garnished
with Chilean Pumpkin Fritters (page 855) shaped
like stars or birds. Pour a tablespoon of warm orange
chancaca syrup
(page 806) over the dessert just
before serving. It is also delicious with a couple of Argentinean
alfajores (page
837).
(* Recipe from 'Gran Cocina Latina' by Maricel Presilla- WW Norton, October 2012- reproduced with permission of the publisher)