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Tres Leches is Spanish for three milks. This rich and creamy homemade ice cream is made with cream, milk and sweetened condensed milk.
Combine whipping cream and milk in 2-quart saucepan. Cook over medium-low heat stirring occasionally, 8-10 minutes or until mixture just comes to a boil. Remove from heat.
Combine eggs and egg yolks in bowl. Beat at high speed until thickened and pale yellow. Slowly whisk 1/2 cup hot whipping cream mixture into egg mixture. Slowly pour egg mixture into remaining whipping cream mixture in saucepan, whisking constantly.
Reduce heat to low. Cook, stirring constantly, 2-3 minutes or until mixture reaches 160°F and is thick enough to coat back of metal spoon. (Do not boil.) Remove from heat.
Stir in sweetened condensed milk and vanilla. Pour into clean bowl. Cover; refrigerate 2-3 hours or until chilled.
Freeze in ice cream maker according to the manufacturer’s instructions until desired consistency. Slowly pour caramel sauce into ice cream, while keeping ice cream maker running, until caramel is just swirled into ice cream.
Serve immediately or store frozen in freezer container with tight-fitting lid. Serve with additional caramel sauce, if desired.
*Substitute purchased caramel ice cream topping.
Dietary Fiber: 0g
I've made this for coworkers several times. It's easy to make, and very, very good. I have yet to take any of this home at the end of the day.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1220
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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