Are you the kind of cook who can whip up perfectly silky crème anglaise without heart palpitations? Do you have an insanely fancy kitchen, complete with ice cream maker? No? Bummer. No homemade ice cream for you, I guess.
Actually, not so fast. A little thing called the internet has a solution: Fold together a combo of sweetened condensed milk and whipped cream, pour it into a loaf pan, and freeze until firm. No custard. No machines. Just cold, creamy joy. I should know. I tried it myself. But when I ate that first batch of internet-approved no-churn ice cream, I felt something was missing. Sure, the texture was perfect pillowy. The flavor was pure dairy deliciousness. But the more scoops I ate, the more I started thinking about how I could make it even better.Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
Because I can't think about cans of sweetened condensed milk without thinking of turning it into caramel. And not just any caramel: When youNow, youPhoto by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle GattonThink about it: If one can of sweetened condensed milk can be made into no-churn ice cream, wouldn't the same be true of dulce de leche? Turns out the answer is yes—it makes a phenomenally easy caramel ice cream.
I do
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