I think I’m now addicted to making homemade ice cream! Specially now that I know I don’t need an ice cream machine to make it! This ice cream is vanilla flavour with manjar blanco (the peruvian dulce de leche) and chocolate chips. Just. So. Yummy!
We start by making a regular vanilla ice cream (you can also check out my vanilla bean ice cream recipe) and then we add swirls of manjar blanco (the peruvian dulce de leche) and bitter chocolate chips. Doesn’t really get any better than that!
My favourite part about this ice cream is that you don’t need an ice-cream machine and I particularly like this because I don’t have one! It does take an extra bit of work but if you’re in no rush then you can spread out the work in 2 or even 3 days and get the perfect ice cream for the weekend.
I promise the result is as creamy as one made in an ice cream machine. And the level of sweetness is also perfect because the manjar blanco is super sweet and the bitter chocolate helps keep the sweetness at bay. However, if you have a sweet tooth, go on and add milk chocolate if you prefer ;).
If you ask me, there’s nothing like homemade manjar blanco. However, I might be a bit biased because I’m Peruvian. If you don’t feel like making it yourself you can always buy dulce de leche or caramel and replace it.
- 400 g evaporated milk
- 400 g condensed milk
Vanilla Ice Cream
- 2 tsp vanilla essence
- 200 g sugar
- 8 egg yolks
- 500 ml whipping cream
- 500 ml whole milk
- 2 tbsp manjar blanco from above
- 130 g dark chocolate (I used 60%) roughly chopped
- Mix both milks on medium-low heat until it thickens. It's important that you don't stop stirring with a spatula because it tends to stick and burn. This will take 20-30min.
- Let cool completely.
Vanilla ice cream
- Mix the egg yolks with the sugar using a whisk. Whisk them together as soon as they touch each other because if not the sugar will start to cook the egg yolk, forming a non-dissolving skin.
- Put the rest of the ingredients (except the 2tbsp of manjar blanco) in a pot on medium heat until it starts to steam readily.
- Temper the egg yolks by adding about 1/3 of the hot cream and milk on them and whisking fast so they don't scramble.
- Return to the pot, mix and cook on medium-low heat until it coats the back of a spoon or spatula (test by drawing a line with your fingers across the spatula and it shouldn't get erased by the liquid). You know you're close to that point because the foam on the surface will disappear. Don't overcook or it will split.
- Transfer to a bowl so it stops cooking or it could split.
- Add the manjar blanco and help it dissolve while it's still hot.
- Put the bowl on top of another bowl with ice and water (inverse bain marie) and help it cool down to room temperature by stirring it.
- Pour onto a large, flat container and into the freezer until it's frozen solid. The larger the container, the faster it will happen 😉
- Take out of the container and whip on a mixer (stand or hand held work!) until it's nice and creamy. You'll see it will go lighter in colour and have a greater volume because we've added air to it.
- Freeze again (this time it will take less time)
- Mix again and add the chocolate with a spatula at the end.
- Now onto your final container (I used a loaf mould with baking paper) and make layers of ice cream and manjar blanco. Then use a skewer to swirl it.
- Freeze and eat!