Recipes
Dulce de leche ice cream with hazelnut praline
10 minutes, plus cooling and freezing time Preparation time
4 hours Cooking time
10 servings Serves
Ingredients
Dulce de leche
395 g (1 tin) sweetened condensed milk
Crème anglaise ice cream
1 egg
2 egg yolks
110 g (½ cup) caster sugar
2 tsp vanilla bean paste or extract
300 ml cream
250 ml (1 cup) full cream milk
Hazelnut praline
220 g (1 cup) caster sugar
2 tbsp water
80 g (½ cup) roasted hazelnuts, roughly chopped
Miele accessories
Method
Dulce de leche
- Place the sealed tin of sweetened condensed milk in a perforated steam container. Place in the steam oven and Steam at 100°C for 3 hours.
- Remove from the steam oven and allow to cool before mixing through the ice cream.
Crème anglaise ice cream
- Combine the egg, egg yolks, sugar and vanilla in a bowl, mix well. Whisk in the cream and milk. Place into an unperforated steam container, cover and place into the steam oven. Steam at 80°C for 1 hour, or until the mixture thickens.
- Remove the custard from the steam oven, rest for 5 minutes and whisk until smooth. Refrigerate to cool.
- Churn the mixture in an ice cream machine according to its instructions. Alternatively, freeze in a shallow container, stirring often to break up the crystals. Freeze for at least 2 hours before mixing with the dulce de leche.
Hazelnut praline
- Line a baking tray with baking paper. Set aside.
- In a small saucepan combine the sugar and water. Bring to the boil on high heat, induction setting 8. Turn down to medium heat, induction setting 6 and cook without stirring until it starts to caramelise.
- Remove the saucepan from the heat and when it becomes a medium golden colour, add the hazelnuts. Pour immediately onto the lined baking tray and spread out quickly. Leave to cool completely.
- Use a mortar and pestle or food processor to crush the praline to a crumble consistency or break into large chunks.
Dulce de leche ice cream
- Gently combine the dulce de leche and the vanilla ice cream in a large bowl. Place back into a container and freeze until firm.
- Serve with broken pieces of the hazelnut praline.
Hints and tips
- Dulce de leche is traditionally made by stirring milk and sugar on the stove for hours. This method using steam technology gives you perfect results, without all the hard work.
- Cooking the anglaise at 80°C prevents the egg from curdling. Use this recipe to make pouring custard for your favourite desserts.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.