On October 25th, i shared the Andean Hominy and Pumpkin Seed Soup recipe from Gran Cocina Latina (WW Norton, October 2012) and had every intention to meet the book's author, Maricel Presilla, then Sandy happened followed by busy holiday season.
I will be meeting Maricel as soon as we find a time and day that works for both of us.
While these details get worked out, here's a sinfully tasty second recipe from 'Gran Cocina Latina'.
Cucharamama Dulce de Leche Ice Cream
Helado de Dulce de Leche
This is the dulce de leche ice cream I serve at Cucharamama.
It is a favorite there, and with reason. It is smooth, creamy, and not too sweet, and it has that marvelous depth of flavor that comes from the slow cooking of the custard. Many a customer has crossed the Hudson just to eat this ice cream.
Makes about 2 quarts
1¼ cups dulce de leche, homemade (page 809) or store-bought (preferably Dulce de Leche
Gandara, La Estancia, or Los Nieticos)
Two 12-ounce cans evaporated milk
1 cup whole milk
Pinch of salt
8 large egg yolks
1 teaspoon vanilla extract
Cacao nibs, for garnish
▶ Place the dulce de leche, evaporated milk, and whole milk in a medium saucepan with the salt and bring to a gentle boil while stirring. Reduce the heat to low and simmer until reduced by half, about 40 minutes.
Place the egg yolks in the bowl of a standing mixer and beat at medium speed until thick, fluffy, and pale yellow. Remove the milk from the heat and add the eggs gradually while beating with a wire whisk. Return to the burner, add the vanilla, and cook over medium-low heat until thickened into a light custard.
Pour the custard into a medium heatproof bowl set over a larger bowl filled with cracked ice and water to stop the cooking. When cool, pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s instructions for about 1 hour. Scoop into a stainless steel or plastic container and place in the freezer to harden.
Serving: Serve 3 scoops in a serving bowl and garnish with cacao nibs. Or serve a dollop of ice cream with warm Squash Bread Pudding with Prunes and Pisco (page 832), or scoop into serving bowls or margarita glasses garnished with Chilean Pumpkin Fritters (page 855) shaped like stars or birds. Pour a tablespoon of warm orange chancaca syrup (page 806) over the dessert just before serving. It is also delicious with a couple of Argentinean alfajores (page 837).
(* Recipe from 'Gran Cocina Latina' by Maricel Presilla- WW Norton, October 2012- reproduced with permission of the publisher)