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Sunday, June 14, 2015

Dulce De Leche (Caramel ) Homemade Ice Cream

Did you know that many store bought ice creams today are chemical concoctions put in a pretty container designed to sell a product that is not fit for human consumption?

Everything from hydrogenated oils, high fructose corn syrup, and dry milk solids are used to make something still allowed to be called ice cream.

Many ice creams are also whipped with air to double the volume.Which means you get half of what you paid for.

Frightening chemicals like caroxymethyl cellulose, butyraldehyde, and amyl acetate are additives in some store bought ice creams. How about some diethyl glycol -- a cheap chemical used to take the place of eggs, which is also used in anti-freeze and paint removers.Yummmm....and we wonder why cancer is running rampant....

Aldehyde C-17, flavoring for cherry ice cream, is an inflammable liquid used in dyes, plastics, and rubber. Piperonal, used in place of vanilla, is a lice killer. Ethyl Acetate, a pineapple flavor, can also clean leather and textiles.

I have chosen not to pay for things that might kill  me and my family. With that being said...if a recipe is too complicated, I might not have the time to make it. Finally I found an easy way to make a chemical free summer treat. 

You do not have to caramelize your sweetened condensed milk in this recipe if you are short on me, it is delicious all on it's own...

Dulce de leche (pronounced "DOOL-se de LEche,"  is a rich and decadent sauce or syrup, similar in flavor to caramel. Unlike caramel, however, which is made by heating sugar, dulce de leche is prepared by heating sweetened condensed milk. Dulce de leche is especially common in the desserts of various South American countries.

To make the caramelized milk you will want to put it in a glass mason jar, then  follow the directions for your choice method below.

STOVETOP: Pour 1 can (14 oz) CARNATION Sweetened Condensed Milk into a mason jar . Place in a kettle of simmering water  with water at half level of the jar to keep it from floating. Cook over low heat for 40 to 50 minutes, or until thick and light caramel-colored. Remove from heat and cool.
OVEN: Preheat oven to 400° F. Pour 1 can (14 oz.) CARNATION Sweetened Condensed Milk into mason jar. Cover with aluminum foil; place in shallow pan (pan should be larger than jar). Fill pan with hot water. Bake for 50 to 60 minutes, or until thick and light caramel-colored. Remove and cool.

MICROWAVE: Pour 1 can (14 oz.) CARNATION Sweetened Condensed Milk into  mason jar. Cook on MEDIUM (50%) power for 4 minutes, stirring halfway through heating time. Reduce power to MEDIUM-LOW (30%) power; cook for 8 to 12 minutes, stirring with wire whisk every few minutes, until thick and light caramel-colored. 

  • 1 can (14 ounces)  Caramelized sweetened condensed milk
  • 2 teaspoons pure vanilla extract(use the highest quality)
  • 2 cups cold heavy  cream
  1. In a medium bowl, stir together  caramelized condensed milk,and vanilla. 
  2. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. 
  3. With a rubber spatula, gently fold whipped cream into condensed milk mixture. 
  4. Pour into a 4 1/2-by-8 1/2-inch loaf pan(the kind you would bake a 1 pound loaf of bread in). 
  5. Freeze until firm, 6 hours.Keeps covered up to 3 weeks in freezer.
  6. Add some coarse sea salt, nuts or/and chocolate syrup  if desired before serving ...delish