Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

Until recently I didn’t even know what Dulce de Leche was! I know, I know…How could I not? I mean caramel…What’s not to like? When I made the first batch of Dulce de Leche I immediately thought “That would be great to make ice cream with!” And I finally got around to trying just that!

Some argue that making Dulce de Leche with sweetened condensed milk is “cheating”, but I say don’t knock it until you’ve tried it! This is the version I make and it’s to die for! It’s simple too! So what are you waiting for? Try it already! ;o) Oh and make some ice cream when you do! ;oP

Ice Cream Week 2008

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You’ll Need:
1 – 14 ounce can of dulce de leche, cooled completely (Note: This is basically sweetened condensed milk that has been put through this process.)
1 pint of heavy cream
1 pint of half and half
2 vanilla beans, split an scraped
1/3 cup of organic cane sugar

Make 1 can of dulce de leche and let cool overnight.

In a large bowl mix dulce de leche, heavy cream, half and half, scraped vanilla seeds and sugar and stir until mixed.

Place mixture in the bowl of ice cream maker and freeze according to your machine’s directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

Dulce de Leche Ice Cream: A Bite

Notes: You could use a tablespoon of vanilla flavoring instead of vanilla beans. This would be heavenly topped with hot fudge sauce!

Dark Chocolate Ice Cream

Chocolate Ice Cream

It’s Ice Cream week! What better way to celebrate summer than with a little frozen goodness? If you’ve been a visitor to Dianne’s Dishes for a while you know that Alexis and I love ice cream! And I love making it ourselves so I know exactly what goes into each and every bite! In honor of the occasion we have a new Ice Cream category on the blog and a new Flickr Ice Cream set!

Ice Cream Week 2008

Let’s get this party started! Shall we?

In the past we’ve had Blueberry Ice Cream (one of my all time favorites), Peanut Butter Ice Cream (to die for!), Vanilla Bean Ice Cream (a definite classic), Strawberry Chocolate Mint Ice Cream (mint and strawberries are fabulous together…don’t believe me then try it and see!), Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries (yum!) to accompany my pick for Tuesdays with Dorie and in honor of the 7th Harry Potter book we even had Pumpkin Ice Cream (I know it sounds weird, but if you’re a fan of pumpkin then it’s a must try)! Starting today you are about to get seven more fabulous ice cream recipes!

Don’t let ice cream scare you…It doesn’t have to be hard and it doesn’t have to have eggs in it either! Some of the recipes this week are classics, while others are a bit different, but all of them are divine! If you’ve been looking for some quick, simple, yet delicious ice cream recipes to help celebrate summer, then journey no further! You’re about to have more choices than you hoped for! 😉

Chocolate is one of the quintessential flavors that most people love. It’s one of Alexis’ all time favorites and she loved this version. In fact when she saw me looking at the pictures I have in the back log for Ice Cream week she said “Let’s make that again!” We may have to do just that! 😉

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You’ll Need:
1 – 5.3 ounce bar of Green & Black’s 72% Baking Chocolate
1 pint of heavy cream
1 – 14 ounce can of sweetened condensed milk
1/2 of 1 pint of half and half
1/4 cup of organic cane sugar

Chocolate Ice Cream: The Chocolate

In a sauce pan over medium heat, or in the microwave on low, melt chocolate with 1/2 of the heavy cream until completely smooth. Be careful and don’t let it go too far or the chocolate will become grainy. Let cool completely.

Chocolate Ice Cream: Unfrozen

Stir in sweetened condensed milk, half and half, the rest of the cream and sugar until smooth. Place mixture into your ice cream freezer and freeze according to your machine’s directions. Once the ice cream has hit the soft serve stage you can serve immediately or you can place in an airtight container to harden further and make it more scoopable.

Notes: It is extremely important to let your mixture cool completely BEFORE you begin the freezing process or it most likely will not set up.

Patriotic Pie

Patriotic Pie

It’s the Fourth of July! And what better way to celebrate than having a dessert that is red, white and blue! This strawberry, blueberry pie with meringue is just the ticket! It’s a simple pie to make and it turns out fabulous every time! What’s better than that?

Patriotic Pie: A Bite

As a child we always spent the 4th out at the lake. There would be burgers, hot dogs, potato salad, baked beans, homemade ice cream, fresh tomatoes, cucumbers, lots of swimming, fishing, some boating and at the end of the evening fireworks! I was thinking about that yesterday. It was a lot of fun…Sometimes you just get nostalgic…All of that to say I hope you all are having a wonderful holiday! I know we will be despite the less than stellar weather! 😉

Anyway, what does that have to do with pie? Nothing! Let’s get to the recipe shall we?

Patriotic Pie: A Slice

What You’ll Need For The Crust:
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 1/2 sticks of very cold butter, cut into small pieces
1 cup of ice water


1 store bought single crust

Note: If you are using the store bought crust, make sure it’s thawed if it’s frozen, but still chilled and proceed to the filling step. If you are making your own see below.

In a bowl stir together flour and salt to mix. Using a pastry cutter or a fork, cut the butter into the flour mixture until it is pebbly. Add water and stir until ball forms. (Note: Depending on the humidity you may need more or less water. Add water slowly and when the ball forms stop. If you need more than a cup don’t sweat it.) On a floured surface roll the dough out into a circle. Press into a pie dish, crimping the edges and place in the fridge for at least 1 hour to chill.

Patriotic Pie: Ready for Meringue

What You’ll Need For The Pie Filling:
3-4 cups of whole strawberries
1 cup of organic cane sugar
1/4 cup of water
1 cup of whole blueberries
1/3 cup of corn starch

Preheat oven to 375 F.

In a large pot cook strawberries, sugar and water, stirring gently so as not to squash the strawberries until strawberries are just tender and syrup has formed. Add blueberries and corn starch and stir to mix. Remove from heat when the mixture thickens (about 2 minutes).

Pour strawberry/blueberry mixture into your pie shell and bake for 20-30 minutes until pie crust edges are golden brown. Remove from oven and let cool.

What You’ll Need For The Meringue:
4 egg whites
1/3 cup of sugar

Pre-heat oven to 450 F.

In the bowl of a mixer whip egg whites and sugar on high until stiff peaks form. Spread the meringue over the top of the pie and bake for 2-3 minutes until meringue is brown. Let pie cool for 30 minutes an serve.

Patriotic Pie

Notes: Meringue not your thing? Whipped cream will work fine too. You could also use another combination of fruit if you liked.