Dulce de Leche Ice Cream

In my book, this is the richest, tastiest ice cream I have ever had. Every spoonful makes my eyes roll to the back of my head. My ice cream making adventures would be for naught had I not accidentally found this incredible delight. Kaitlin, my ice cream freak, likes the chocolate better, but what does she know?

Have you seen this in the grocery store? If so, buy it; buy lots of it! Don't participate in the recession, participate in instant gratification; you'll thank me for it later.

This recipe is VERY loosely adapted from my Kitchen Aid book.

1-3/4 cup whipping cream

1-3/4 cup 1% milk

1 can condensed milk (14 oz.)

1/2 can La Lachera Dulce de Leche (7 oz.)

2 (1 oz. each ) small boxes of instant Cheesecake pudding mix with Nutra Sweet

1 teaspoon pure vanilla extract

1 cup coarsely chopped pecans

Place all of the ingredients except the pecans in a mixing bowl and whisk until thoroughly combined and the pudding and Dulce de Leche is dissolved. Cover and chill in the fridge for about 6 hours.

Hook up the freeze bowl for the mixer and turn on to "Stir". Pour mixer into the bowl. Ok, you will really be spooning this mixture into the freeze bowl because it will be the consistency of pudding. Continue on stir for about 15 minutes. Turn off mixer, remove dasher and fold in chopped pecans. Place mixture in air tight containers and freeze for at least two hours.

You will not be able to finish this, it is so rich. Feed this to your sweetie and he or she will pledge their undying love to you.

Happy Valentine's Day!!!

Java House Chocolate Ice Cream

It was Super Bowl Sunday, February first; all lofty goals from one month ago totally forgotten, tossed away or stomped upon.

I live with banshee's it's hard to concentrate. Actually, it's impossible to remember what I walked into a room for much less be held accountable for what came out of my mouth after two glasses of wine a month ago when I was feeling particularly festive. Besides I had gotten this really neat ice cream maker for my birthday.
The banshee's were demanding not just chocolate but layers of chocolate. Evidently it is some sort of requirement for football contests. I don't ask questions anymore.


Java House Chocolate Ice Cream -



8 egg yolks
2 - 1 oz. squares semi-sweet baker's chocolate
2 - 1 oz. squares unsweetened baker's chocolate
2 cups whipping cream
1/2 cup coffee, room temperature
2 cups Half-n-Half
1 cup sugar
1/3 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
1 large milk chocolate candy bar


In a small sauce pan, place 1/2 cup of whipping cream, semi-sweet chocolate, and unsweetened chocolate. Heat over medium low heat until chocolate melts. Stir frequently and remove from heat and set aside.

In a medium sauce pan, heat half-n-half over medium heat until it is very hot but not boiling. Remove from heat and set aside.

In a small bowl, combine sugar and cocoa powder.

Place egg yolks in the bowl of stand mixer. Using wire whip, begin to mix on low speed and gradually add sugar mixture and mix about 30 seconds, then add chocolate mixture and half-n-half and mix until well blended.

Return the chocolate half-n-half mixture to the medium sauce pan and cook over medium heat, stirring constantly until small bubble appear around the edge and mixture is steamy. DO NOT BOIL.

Remove from heat and transfer to a large bowl and add remaining 1-1/2 cups of whipping cream, coffee, vanilla, almond, and salt. Cover and refrigerate for at least 6 hours.

Attach freeze bowl, dasher and drive assembly to mixer and turn to "Stir", slowly pour mixture into freeze bowl and continue on Stir for 15 to 20 minutes. Add chopped up large milk chocolate bar and mix for 1 more minute. Transfer to airtight container and freeze for 2 hours before serving.