Real African Dishes: [MC-AllEthnic-Recipes] Cuban Coffee Ice Cream with Dulce de Leche

Sunday, June 9, 2013

[MC-AllEthnic-Recipes] Cuban Coffee Ice Cream with Dulce de Leche

* Exported from MasterCook *

Cuban Coffee Ice Cream with Dulce de Leche

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Frozen Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large egg yolks
2 cups whole milk
2 cups whipping cream
3/4 cup sugar
1 cup dark-roasted coffee beans -- coarsely chopped
2 tablespoons rum
1 teaspoon vanilla
1 cup dulce de leche -- (recipe follows see notes) or purchased caramel sauce

1. In a bowl, beat egg yolks to blend.

2. In a 3- to 4-quart pan over medium-high heat, combine milk, cream,
sugar, and coffee beans; stir until sugar is dissolved and mixture is
simmering. Remove from heat, cover, and let stand 30 minutes. Pour
through a fine strainer into a bowl; discard coffee beans. Rinse pan,
return milk mixture to it, and bring to a simmer over low heat.

3. Whisk 1/2 cup of the warm milk mixture into egg yolks; pour yolk
mixture into pan. Stir constantly over low heat until mixture is thick
enough to coat the back of a spoon, 4 to 6 minutes; do not boil.

4. Pour into a clean bowl and chill, stirring occasionally, until cold,
about 2 hours; if desired, cover and chill up to 1 day.

5. Stir rum and vanilla into custard. Freeze mixture in a 1-quart or
larger ice cream maker according to manufacturer's directions. Serve, or
transfer ice cream to an airtight container and freeze until firm, at
least 6 hours, or up to 1 week. Scoop into bowls and top with dulce de
leche.

Serves 6 to 8

Dulce de Leche. In a heavy 5- to 6-quart pan over medium-high heat, stir 4
cups whole milk and 1 1/4 cups sugar until sugar is dissolved and mixture
is boiling. Stir in 1/2 teaspoon baking soda. Reduce heat to low and
simmer, stirring occasionally with a flexible spatula, until mixture is
golden brown and reduced to about 2 cups, about 1 1/2 hours. Pour through
a fine strainer into a bowl; discard residue. Makes 2 cups.

CALORIES 453 (54% from fat); FAT 27g (sat 16g); CHOLESTEROL 245mg;
CARBOHYDRATE 45g; SODIUM 141mg; PROTEIN 7.9g; FIBER 0.0g

Notes: Dulce de leche is a caramel made by cooking milk with sugar until
the mixture is reduced to a thick amber syrup. You can make the sauce up
to 1 week ahead; cover and chill. Bring to room temperature before
serving. If time is short, buy prepared dulce de leche at a Latino market.

Cuisine:
"Caribbean"
Source:
"Sunset, JUNE 2002"
S(Formatted by Chupa Babi):
"June 2013"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 541 Calories; 32g Fat (52.6%
calories from fat); 7g Protein; 58g Carbohydrate; trace Dietary Fiber;
285mg Cholesterol; 230mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat
Milk; 6 Fat; 3 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 2751 0 0 2483