Tres Leches Cake Ice Cream
Slightly lighter ice cream made with milk, evaporated milk and a smaller portion of heavy cream.
Servings 6
Cost 5
Ingredients
- 12 oz evaporated milk
- ⅔ cup whole milk (130 grams)
- 2 tablespoons light corn syrup (36 grams)
- ½ cup sugar, divided use (50 grams and 50 grams)
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 3 large egg yolks
- ⅓ cup heavy cream (70 grams)
- ½ cup chiffon, pound or any type of vanilla cake cut into chunks (or use Golden Oreos)
- 1 tablespoon caramel syrup (optional)
Instructions
- In a heavy 2 or 3 quart saucepan, combine the evaporated milk, milk, corn syrup, half of the sugar and the salt. Bring to a simmer over medium heat.
- In a bowl, whisk together the egg yolks and remaining sugar.
- Gradually whisk the hot milk mixture into the egg yolks, then pour the egg/milk mixture back into the pot and continue stirring until mixture thickens and reaches 170 degrees on deep fry or instant read thermometer.
- Remove mixture from heat and pour into a bowl. Add the heavy cream and the vanilla. Cover bowl with plastic wrap and chill until very cold.
- When ready to freeze, follow manufacturer's directions. Remove from ice cream maker.
- To incorporate the cake and caramel, put the cake chunks in a pint container or whatever type of tub you plan on using for the ice cream. Drizzle with the caramel. Spoon the freshly made ice cream over the cake chunks. Pack it in the container, cover and freeze until firm.
Notes
If you'd like a creamier ice cream, you can increase the fat slightly by using only ½ cup of whole milk and increasing the heavy cream to ½ cup.