Cuban Coffee Ice Cream with Dulce de Leche

Cuban Coffee Ice Cream with Dulce de Leche
Photo by James Carrier


  • 1 teaspoon vanilla
  • About 1 cup dulce de leche (recipe follows; see notes) or purchased caramel sauce
  • 1 cup dark-roasted coffee beans, coarsely chopped
  • 2 cups whole milk
  • ¾ cup sugar
  • 6 large egg yolks
  • 2 cups whipping cream
  • + 1 more ingredients
    • 2 tablespoons rum

1. In a bowl, beat egg yolks to blend.2. In a 3- to 4-quart pan over medium-high heat, combine milk, cream, sugar, and coffee beans; stir until sugar is dissolved and mixture is simmering. Remove from heat, cover, and let stand 30 minutes. Pour through a fine strainer into a bowl; discard coffee ...

View full recipe at My Recipes


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