Forced upon indoor activities due to a rainy and stormy week, cooking slash eating are on the top of my extra curricular activities. Who am I kidding, the giant fat kid that lives inside me will come up with any excuse to fill my schedule with cooking slash eating. Blame it on the rain, or just the leather hue on the tip of my toes to inspire me to cook slash eat...dulce de leche...
Bi color flats, one of the multiple amazing shoes on SALE at Saks!
Some other adorable bi color flats on that go well into fall...
In need of a formula that will result in a caramel hued delight, turn to the god of all recipe blogs, Smitten Kitchen for a Dulce de Leche Ice cream recipe...
Makes about 1 1/2 quarts
2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1 2/3 cups) (learn how to make your own)
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans (2 1/2 to 3 oz), toasted (optional)
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
Freeze mixture in ice cream maker until almost firm, then fold in pecans if using them. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.